Most important: DON'T FORGET THE OLD BAY SEASONING!. Second most important---don't mess the crab cakes up with a lot of ingredients that mask the fresh taste of crab! And no, these ARE NOT made with canned crab meat---HORRORS!
Yields: 4 crab cakes
1 large egg
In a medium bowl, combine the egg, mayonnaise, mustard, worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated. Add the bread crumbs and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat). Add a little more bread or cracker crumbs if needed to be sure the cakes will hold their shape.
If time permits, cover the bowl and refrigerate for 1-2 hours before cooking. This allows the flavors to blend much better. Shape mixture into 4 patties Put the crab cakes on a large platter or cookie sheet as they're shaped.
TO FRY: In a large cast-iron skillet, heat butter or oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.
TO BAKE: Reheat oven to 400F. Lightly grease a 13x9 baking sheet or line with with "Release" foil. Transfer the ctab cakes to the prepared pan and bake 10 minutes, Gently turn and bake 8-10 minutes longer until golden brown.
Nutritional Information per servinc 2 cakes: