Farideh Sadeghi
4 servings

No filling. Just crab. The way a good one should be.

Crab Cakes
3/4 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons Old Bay
1 large egg, lightly beaten
kosher salt and freshly ground black pepper, to taste
1 1/2 pounds jumbo lump crab meat

4 tablespoons unsalted butter

Tartar Sauce
2 tablespoons capers, rinsed, drained, and finely chopped
2 tablespoons finely chopped pickles
1 teaspoon finely chopped parsley
1 lemon, zested and juiced, plus wedges, for serving
1 small shallot, minced

In a medium bowl, combine 1/4 cup mayonnaise, Worcestershire sauce, Dijon, Old Bay, egg, salt, and pepper. Add in the crab meat and mix, taking care not to break up the lumps of crab meat too much. Form the crab into 4 cakes and transfer to a baking sheet.

Heat the oven to broil or heat the oven to 450°F. Place 1 tablespoon of butter on the top of each crab cake and broil or bake until golden, about 3 to 5 minutes under the broiler or 10 minutes in the oven. Transfer to a platter.

Meanwhile, in a small bowl, combine the remaining 1/2 cup mayonnaise with the capers, pickles, parsley, lemon zest and juice, shallot, salt, and pepper. Set tartar sauce aside.

Serve cakes with tartar sauce on the side, or for sandwiches divide the crab cakes between the buns and top with a few slices of tomato, lettuce, and the tartar sauce.