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Lump Crab Cakes

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course: Appetizer, Dinner, Main Course
Ingredients Method

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

Method
 

Crab Cakes
  1. 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.
  2. Cover and refrigerate for 30 minutes.
  3. 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.
  4. Serve the crab cakes with lemon wedges and sauce below. Garnish with fresh parsley if desired.
Sauce
  1. In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce.
  2. Enjoy!