Maryland Crab Cakes (BEST YOU'LL EVER TASTE)
2 Large Eggs
4 tbsp. Batistini Farms Extra Virgin Olive Oil
2 tbsp. Parsley, finely chopped
2 tsp. Dijon Mustard
1/4 tsp. Sea Salt
1 tsp. Worcestershire Sauce
1/4 cup Celery, finely diced
1/4 cup Bell Peppers, finely diced
1 tsp. Old Bay Sauce
2 tbsp. Mayonnaise
1 lb. Lump Crab Meat
1/2 - 3/4 cup Breadcrumbs (Panko or Crackers, finely crushed)
In a large bowl, whisk the eggs together. Add the mayonnaise, dijon mustard, Worcestershire sauce, 2 tbsp. Batistini Farms Extra Virgin Olive Oil, sea salt, and old bay sauce.
In a separate bowl, toss together the lump crab meat with the breadcrumbs. Add in the finely diced celery and bell peppers. Lightly fold in the egg mixture, and chill in refrigerator for 1 hour.
Shape the mixture into 6 crab cakes (optional: chill for another 30 minutes) and place on a baking sheet.
In a pan over medium heat, add 2 tbsp. Batistini Farms Extra Virgin Olive Oil and allow it to heat up fro 1 minute. Cook each crab cake for 3-5 minutes on each side.