Maryland Jumbo Lump Crab Cakes
Jimmy Cantler's Riverside Inn, Annapolis

1 egg yolk
1/2 teaspoons salt (original recipe calls for 1 1/2 teaspoons)
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Preheat the broiler.

In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire sauce, mayonnaise and parsley. Then, gently fold in the crab meat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

Cooks tips: This particular recipe is more like a crab imperial. I form the crab cakes on a piece of aluminum foil on the baking sheet and then place them in the refrigerator for at least 20 minutes before cooking. You may want to add a second egg yolk or a bit more mayo to help the crab cakes stay together. The original recipe calls for 1 and 1 /2 teaspoons of salt. I changed it to 1/2 teaspoon. When I've added 1 1/2 teaspoons the crab cakes were inedible. Be aware that some brands of crab meat are EXTREMELY salty. You may want to sample the crab meat before you add salt to the mixture. I sometimes use a mix of 1/2 pound of jumbo and 1/2 pound of backfin crabmeat.