Baltimore Crab Cakes

• 1 lb jumbo lump crab meat

• 1 egg

• 2 slices white bread, crusts removed and chopped into small pieces

• 1 tbsp Hellmann's Mayo

• 1 tbsp Maille dijon mustard

• 2 tsp Old Bay

• Squeeze lemon juice

1. Beat egg in a bowl, add chopped white bread to egg

2. Add mayo, mustard, Old Bay to egg and bread.Mix. Allow to sit until bread disappears into the mixture.

3. Add crabmeat, lemon juice, gently mix by hand

4. Form crabcakes by hand, place on parchment covered cookie sheet

5. Refrigerate crab cakes about an hour before cooking

6. Pan fry until golden, finish under the broiler