Crab Cakes

September 12, 2019 Gary Natriello Recipes 0

Crab Cakes

Ingredients

1 Egg

¼ cup Mayonnaise

1 tbsp Chopped Fresh Parsley

2 tbsp Dijon Mustard

2 tsp Worcestershire sauce

1 tsp Old Bay Seasoning

1 tsp Lemon Juice

1 lb Fresh Lump Crab Meat

1 cup Saltine Cracker Crumbs

3 tbsp Melted Salted Butter

Directions

Mix the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, and lemon juice together in a large bowl.

Place the crab meat on top of the mixed ingredients, followed by the cracker crumbs. Use a rubber spatula to gently fold together the crab, cracker crumbs, and other ingredients. Avoid breaking up the crab meat.

Cover the bowl with all the ingredients and refrigerate for at least 30 minutes.

Preheat oven to 450 degrees.

Generously grease a rimed backing sheet with butter or nonstick spray.

Divide the crab mixture into 6 to 8 mounds on the baking sheet. Use a spoon or your hands to compact each crab mound so no lumps are sticking out or falling apart. Brush each mound with the melted butter.

Bake for 12-14 minutes or until lightly browned around the edges and top. Sprinkle each mound with lemon juice and serve warm.