Our Favorite Maryland Crab Cakes PT75M https://img5.recipesrun.com/201907/2019/1113/c1/5/793168/300x200x90.jpg When we’re out at our favorite restaurants, we usually get three options for how the crab cake is cooked: fried, pan-seared and broiled. We hardly ever choose fried, but often go for pan-seared or broiled. We have shared our method for both options below— it’s simple with few ingredients, little filler, and tastes of sweet crab. 4 servings Ingredients: Old Bay seafood seasoning Lemon wedges Cocktail sauce Tarter sauce, see our homemade tartar sauce Sliced tomato Lettuce 6 bread rolls 1 tbsp. butter 1/4 cup (60 ml) canola oil, or neutral flavored oil 1 tbsp. Worcestershire sauce 1 tbsp. Dijon mustard 1 large egg 1/4 cup (55 grams or 2 ounces) mayonnaise 1 tbsp. minced chives or parsley, optional 20 saltine crackers, crushed into crumbs (65 grams or just less than 1 cup of crumbs) 1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized