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In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine. Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together. Allow the crab cake mix to rest for 45 minutes in the refrigerator.
Servings: four. This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time.
Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side. Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil. For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk.
Cover with plastic wrap and refrigerate for 1 to 3 hours. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.
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