Lump Crab Cakes
Ingredients
Crab Cakes
- 1½ tsp Old Bay Seasoning
- 2 tbsp Fresh Parsley finely chopped
- ½ tsp Baking Powder
- 2 tsp Dijon Mustard
- 2 tsp Worcestershire Sauce
- ¼ cup Tartar Sauce
- 1 large Egg
- ½ of a Small Lemon juiced
- 1 lb Jumbo Lump Crab Meat
- ¼ cup Panko Bread Crumbs
Sauce
- ¼ cup Tartar Sauce
- 1 tbsp Old Bay Seasoning
- ½ of a Small Lemon juiced
- ½ tsp Worcestershire Sauce
Instructions
Crab Cakes
- In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, Worcestershire sauce, tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 425℉ and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.
- Serve the crab cakes with lemon wedges and sauce below. Garnish with fresh parsley if desired.
Sauce
- In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce.
- Enjoy!