Maryland Style Crab Cakes You just might want to double the recipe—these delicious, classic Maryland favorites are going to go fast! Total Time 30 minutes Servings 6 servings Ingredients Share 2 (6 oz) cans dry Chicken of the Sea® Lump Crabmeat, drained and squeezed 1 large egg, beaten 2 Tablespoons mayonnaise 1/3 cup diced red onion 1/2 cup unseasoned bread crumbs 1 Tablespoon fresh chopped parsley 2 teaspoons Worcestershire Sauce 1 teaspoon fresh lemon juice 1/4 teaspoon mustard powder 1/4 teaspoon red chili flakes 1/2 Tablespoon seafood seasoning Vegetable oil, for frying Lemon wedges, for serving Instructions In a bowl, combine all ingredients except crabmeat and oil (egg, mayonnaise, red onion, bread crumbs, parsley, Worcestershire sauce, lemon juice, mustard powder, red chili flakes, and seafood seasoning); blend well. Gently fold in crabmeat; avoid breaking lumps of crabmeat. Divide mixture into 6 portions. Shape into cakes about 1/2-inch thick. Add enough oil to cover the bottom of a large skillet. Heat oil over medium-high heat until hot. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side). Drain on paper towels. Serve immediately with lemon wedges. In this Recipe: Lump Crabmeat