Easy crab cake recipe with real crab meat, eggs, bread crumbs and old bay seasonings. These crab cakes are similar to the best from Baltimore, Maryland. Serve with crab cake sauce for restaurant quality.
Heat skillet with 1 tablespoon of butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap for at least 1 hour.
In a heavy skillet, heat the remaining 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.