Classic Maryland Crab Cake

1 lb lump crabmeat

1 large egg

¼ cup plain Greek yogurt

1 ½ tsp BD Provisions ground mustard

1 ½ tsp BD Provisions Salmon Rub mixture

1 tsp fresh lemon juice

½ tsp Worcestershire sauce

Kosher Salt

1 ¼ cup BD Provisions Panko bread crumbs

1 Tbsp chopped fresh flat leaf parsley

2 Tbsp butter

1 Tbsp BD Provisions EVOO

Lemon Wedges for serving

Drain the crabmeat and pick through for shells. Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, yogurt, mustard, Salmon Rub, lemon juice, Worcestershire sauce and ¼ tsp salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them thoroughly but gently: try not to turn the mixture into a mash….it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Yields 4 servings