Ingredients
1 whole egg
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
c. Hellman’s mayonnaise
1/2 tsp. dry mustard
1/4 tsp. celery seed
2 tsp. Old Bay seasoning
1/4 tsp. salt
1/4 tsp. Pepper
1 lb. fresh jumbo lump crabmeat
1 tbsp. Chopped flat-leaf parsley
2 tbsp. bread crumbs
Preparation
Step 1Preheat the oven to 425 degrees. Whisk the egg in a bowl until blended. Stir 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.Step 2Remove any shell fragments from the crabmeat, then add the parsley and 2 tablespoons of the bread crumbs. Gently mix with your fingers, taking care not to break too many of the jumbo lumps.Step 3Gently fold the crab mixture into the wet mixture until blended. Form into 3-inch cakes and coat with remaining bread crumbs. Chill for 1 hour.Step 4Place 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.
