Ingredients
1wholeegg
2tsplemon juice
¼tspworcestershire sauce
⅓cupHellman’s mayonnaise
½tspdry mustard
¼tspcelery seed
2tspold bay seasoning
¼tspsalt
¼tsppepper
1lbfresh jumbo lump crabmeat
1tbspflat leaf parsley,chopped
2tbspbread crumbs
Preparation
Preheat the oven to 425 degrees F. 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.
Remove any shell fragments from the crabmeat, then add the parsley and bread crumbs. Gently mix using fingers, taking care not to break too many of the jumbo lumps.
Gently 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.
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.
