Ingredients
- 1 pound of lump crabmeat (picked over to remove any bits of shell)
- 1/4 cup mayonnaise
- 1 extra large or jumbo egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard or 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Old Bay Seasoning
- 1 teaspoon worcestershire sauce
- 1/2 cup seasoned or plain bread crumbs
Preparation
Step 1
Preheat oven to broil. Cover a half sheet pan with heavy duty aluminum foil, and spray it with Pam or grease it with butter, margarine, or oil.
In large mixing bowl, mix bread crumbs, egg, mayonnaise, worcestershire sauce, salt, pepper, mustard, and Old Bay. Add the crabmeat. Gently fold the crabmeat in with a rubber spatula to avoid breaking the nice, big pieces of lump crabmeat. If the mixture seems too dry, add another tablespoon of mayonnaise. Shape the mixture into 6 cakes, the way you would would make hamburger patties. You want the crabcakes to be about 1 inch thick and about 3 inches in diameter.
Place the crabcakes on the prepared pan. Broil about 5 minutes on each side.
Note: Francine’s original recipe calls for using Italian seasoned bread crumbs, but if you want to cut down on salt, I suggest using plain bread crumbs because there are plenty of tasty spices already going on in this recipe.