Crab Cakes

Method

1. Spread the 180 g of crabmeat on a tray and go through it with your fingers, lifting out any shell or cartilage. Keep the lumps intact and pat off surface moisture with kitchen paper — wet crab makes a cake that slumps in the pan.
2. In a mixing bowl whisk 0.5 beaten egg with 1 tbsp of mayonnaise, 1 tsp of Dijon mustard, 0.5 tsp of Worcestershire sauce, 0.5 tsp of Old Bay, 1 tsp of lemon juice and 1 tbsp of chopped parsley until smooth. This is the whole seasoning of the dish, so taste it: it should be sharp and a little salty.
3. Scatter the 4 crushed saltines over the dressing and stir once, then add the crab. Fold with a rubber spatula in five or six broad strokes only, cutting down and turning over, so the lumps stay whole. The mixture should just hold together and still look mostly like crab.