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Chart House's Jumbo Lump Crab Cakes

1/2 lb. jumbo lump crabmeat
1/2 lb. special crabmeat (also called regular, deluxe, flake or white)
1 egg
5 T. mayonnaise
1 T. parsley
2 t. Worcestershire sauce
1 t. Dijon mustard
1 t. salt
1/4 t. white pepper
4 oz. Japanese-style panko breadcrumbs

Remove the shells from the crabmeat, being careful not to break up the meat. Place in a stainless steel mixing bowl.

In another mixing bowl, mix together the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs.

Pour the mayonnaise mixture over the crabmeat. Using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour.

Form the mixture into six crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.)

To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through.

Makes 6 cakes.

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