Baked Crab Cake
As the content creator for OceanBox.com, I created this recipe to promote the jumbo lump crab meat they sell - and boy has it been a hit!!! They’ve allowed me to publish it here, too, so be sure to check them out for the freshest seafood on the internet delivered straight to your door! I have an affiliate link below
LUMP CRAB CAKE RECIPE
1 can jumbo/colossal lump crab meat
1 egg
2 tbsp chopped parsley
1/2 c mayo
1 tbsp mustard (dijon and whole grain, mixed)
2 tsp worcestershire sauce
1 tsp Old Bay
optional hot sauce to taste
1/2c breadcrumbs (up to 2 tbsp more)
optional 2 tbsp melted butter
Mix together egg, parsley, mayo, mustard, worcestershire, Old Bay and hot sauce if using. Gently fold in crab meat and breadcrumbs until meat is covered but not broken. If mixture does not hold itself together, sprinkle more breadcrumbs until it can clump together and hold on its own. Let sit in fridge for at least 30 minutes or up to overnight. Use 1/3 C measuring cup to scoop mixture onto an oiled baking sheet. Brush tops with melted butter. Bake at 400F for 15 minutes or until lightly browned on top.
