If you've never been up to New England to experience true crab cake heaven, add it to the bucket list. Until then, this recipe for crispy, Maryland-style cakes with tartar sauce should tide you over.
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 cup soft bread crumbs
2 large eggs, beaten
8 tablespoons butter
1 pound lump crab meat, flaked and picked over for shells
Combine the mayonnaise, parsley, salt, bread crumbs, and eggs in a bowl. Mix well. Stir in the crab meat and mix until incorporated. Form the mixture into patties and place on a plate or tray. Cover and refrigerate for 30 minutes.
Melt the butter in a skillet over medium-high heat. Add the crab cakes and cook, turning as needed, until browned on both sides, about 5-7 minutes.
Serve the crab cakes with tartar sauce and lemon wedges, if desired.
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