Start by preparing your ingredients. Rinse and drain crab meat and set aside in large mixing bowl. Chop fresh parsley and set aside. Crush your saltines, oyster crackers or breadcrumbs. This can be done by hand or quickly pulsing in your food processor.
Next, combine your ingredients. Add mustard, parsley and dry ingredients to your crab. You can also add Tobasco, or your preferred hot sauce for a little kick. Don't forget to salt and pepper to taste. Then add milk and mix well with hands. If mixture is too dry, you can gradually add more milk until it forms together well.
Separate your mix into four equal balls and pat gently to form cakes.
Preheat your frying pan* over medium heat and add 1 Tbsp butter to pan, using spatula to help coat pan. Add crabcakes and cook each side about 6-8 minutes being careful not to let them become too brown.
That's it! We like to serve ours with a glass or two of Port Townsend Vineyards 2018 Chardonnay! This Chardonnay features a lively ping of acidity and citrus that brings out the fresh, mildly sweet and nutty flavors of Dungeness crab. These crab cakes can stand alone, or be a starter for your next seafood and wine dinner! As a finishing touch, plate with lemon wedges, homemade aioli or a little of your favorite prepared mustard. Enjoy!
*Crabcakes can be baked if you prefer- thumbprint with butter and bake at 350 degrees for 15-20 minutes