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Ingredients
- 1 whole egg
- 2 tsps lemon juice
- 1/4 tsp Worcestershire sauce
- 2/3 cup Best Foods Mayonnaise
- 1/2 tsp dry mustard
- 1/4 tsp celery seed
- 2 tsps Old Bay Seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tblsp chopped flat-leaf (Italian) parsley
- 2 Tblsp bread crumbs, plus 1 1/2 cups for coating
- 1 pound fresh jumbo lump crabmeat
Details
Servings 4
Preparation
Step 1
Preheat oven to 425 degrees
Whisk the egg in a bowl until blended. Stire in the lemon juice, Worcestershire sauce and mayonnaise. In a separate bowl, mix the dry mustard, celery seed, Old Bay, salt and pepper. Add the dry ingredients to the wet ones.
Remove any shell fragments from the crabmeat, then add the parsley and 2 Tblsp of the bread crumbs. Gently mix with your fingers taking care to not break too many of the jumbo lumps.
Gently fold the crab mixture into the wet mix until blended. Form into 3-inch cakes and coat with remaining bread crumbs. Chill for 1 hour.
Place the cakes on a large greased cookie sheet and bake for 15 to 20 minutes or until lightly browned on the outside, turning once with a metal spatula. Serve with cocktail sauce, tartar sauce, or simply a lemon.
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