INGREDIENTS
1 whole egg
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1 cup Hellman’s mayonnaise
1/2 tsp. dry mustard
1/4 tsp. celery seed
2 tsp. Old Bay seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 lb. fresh jumbo lump crabmeat
1 TBSP. chopped flat-leaf parsley
2 TBSP. bread crumbs
DIRECTIONS
Preheat the oven to 425-degrees.
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.
Add the parsley and 2 TBSP. of bread crumbs.
Gently mix with your 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 and a lemon.
