Crab Cakes – Chef David Scales
1 pound jumbo lump crab
½ cup bread crumbs
2 tablespoons sour cream
1 egg yolk
splash Worcestershire sauce
1 teaspoon Colman’s Dry Mustard
1 tablespoon Old Bay Seasoning
Olive oil, enough to coat the pan
Favorite dipping sauce for serving
Whip sour cream, egg yolk, Worcestershire sauce, dry mustard and Old Bay in a bowl. Fold in the crab and bread crumbs.
Form mixture into 3-4 ounce cakes.
In a sauté pan, heat olive oil over medium heat. Place crab cakes in pan and cook until golden brown on each side. Serve with favorite dipping sauce.