Crab Cakes

Source: Sally’s Baking Addiction

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 1 hour

INGREDIENTS

• 1 egg
• ¼ cup mayonnaise
• 1 Tbs fresh parsley, chopped
• 2 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 ½ tsp Old Bay seasoning
• 1 tsp lemon juice
• Pinch of salt
• 1 lb fresh lump crab meat
• ⅔ cup Saltine cracker crumbs or Panko bread crumbs
• 2 Tbs butter, melted

DIRECTIONS

• In a large bowl, whisk together the egg, mayonnaise, parsley, mustard, worcestershire, Old Bay, lemon juice, and salt.
• Use a rubber spatula to very gently fold in the crab meat and cracker crumbs.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors can combine.
• Preheat the oven to 475 degrees F.
• Generously grease a rimmed baking sheet with butter.
• Use a ½ cup measuring cup to shape 6 crab cakes on the baking sheet. Use your hands to compact them so they don’t fall apart.
• Brush the tops of the crab cakes with the melted butter.
• Bake until the tops and sides are browned, about 15 minutes.
• Drizzle the crab cakes with lemon juice and serve warm!