This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

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Tammy's Crabcakes

1 pound lump crabmeat
2 tablespoons mayonnaise
1 tablespoon mustard
½ teaspoon dry mustard
1 tablespoon chopped fresh parsley or ½ tablespoon dried parsley
lemon zest and juice of one lemon
1 egg
½ cup panko breadcrumbs
½ cup Parmesan cheese
butter and olive oil for sautéing—enough to coat the bottom of the pan

In a large bowl, mix all ingredients together, then form crabcakes to desired size.

Warm butter and olive oil over medium heat. Place the crabcakes in the hot pan, and let brown before flipping to the second side.