Crab Cakes

Name: Crab Cakes
Total time: 40 min
Ingredients: 1 Egg; ¼ cups Mayonnaise; 1 tbsp Parsley, chopped; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 tsp Lemon; 0.13 tsp Salt; 1 lb Crab; ⅔ cups Saltine cracker crumbs; 2 tbsp Butter, melted

By Sally's Baking Recipes · 40 min

Ingredients

Egg1
Mayonnaise¼ cups
Parsley · chopped1 tbsp
Dijon mustard2 tsp
Worcestershire sauce2 tsp
Old Bay seasoning1 tsp
Lemon1 tsp
Salt0.13 tsp
Crab1 lb
Saltine cracker crumbs⅔ cups
Butter · melted2 tbsp

Instructions

In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon, Worcestershire, Old Bay, lemon juice and salt. Add the crab meat and then the cracker crumbs on top, and gently fold together without breaking up the crab.
Cover tightly and refrigerate for at least 30 minutes, up to 1 day.
Preheat the oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with parchment or a silicone mat.
Using a 1/2 cup measure, portion the mixture into 6 mounds on the sheet. Do not flatten. Pack each mound so no lumps stick out or fall apart.
Optional but recommended: brush the top of each mound with the melted butter.
Bake for 12-14 minutes, until lightly browned around the edges and on top.
Drizzle each cake with lemon juice and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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