Dark's Kitchen
Yield: 8

1 lb jumbo lump or backfin lump crab meat
1 large egg
1/4 C mayonnaise or sour cream
1 1/2 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1 C breadcrumbs
1/4 C panko breadcrumbs
1 Tbsp freshly chopped flat-leaf parsley
2 Tbsp unsalted butter
1 Tbsp olive oil
1/4 tsp salt


In a medium bowl, whisk egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt.

Add crab. Mix until well combined, breaking up lumps. Do not over-mix.

Add breadcrumbs and parsley. Mix until well combined.

Cover with plastic wrap and refrigerate for one to three hours.

Mold crab mixture into eight cakes, about one inch thick.

Preheat oven to 400 F degrees.

Grease a baking sheet.

Melt and combine butter and olive oil. Brush tops of cakes.

Bake for 20 minutes.
Crab Cakes
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