A Maryland favorite for generations, crab cakes shaped the Chesapeake culture. A party favorite, the restaurant crab cake- void of any filler- is favored over the less substantial boardwalk crab cake, which has a much higher ratio of filler and breading.
- 8oz. Crab Meat
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 teaspoon lemon juice
1 teaspoon Old Bay Seafood Seasoning
1/8 teaspoon dry mustard
2 teaspoon mustard
1 teaspoon melted butter
½ teaspoon parsley flakes
¼ cup breadcrumbs
- Preheat oven to 375°F
Combine all ingredients except for crab meat in a large mixing bowl.
Fold in the crab meat without breaking up crabmeat lumps.
Shape into cakes and place on baking sheet.
Bake 13-16 minutes or until evenly brown on each side.