BRICK ALLEY CRABCAKES

3 pounds lump crabmeat

1/2 cup chopped fresh parsley

1 1/2 cups crushed Ritz crackers

2 eggs

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce

1 1/2 teaspoons lemon juice

1 1/2 teaspoons Old Bay seasoning

1 1/2 teaspoons Dijon mustard

1 cup mayonnaise

Combine the egg, Worcestershire sauce, lemon juice, Old Bay seasoning, Dijon mustard, Tabasco and mayonnaise in a bowl. Place the crabmeat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and pan-fry until brown on both sides.

Serves 12.

— From Brick Alley Pub & Restaurant and chef Gary Mathias