Crab Cake with Green Salad
Ingredients:
- 1 large egg
- 1/4 cup mayonnaise
- 1 Tbsp. chopped fresh parsley
- 2 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/8 tsp. salt
- 1 lb. can lump crab meat
- 2/3 cup saltine cracker crumbs
- 3 Tbsp. melted butter
Directions:
- Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice and salt together in a large bowl.
- Place the crab meat on top, followed by the cracker crumbs. With a large spoon, very gently and carefully fold together. Cover tightly and refrigerate for at least 30 minutes and up to one day.
- Preheat oven to 450 F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. Using a 1/2 cup measuring cup, portion the crab cake mixture into six mounds on the baking sheet — no need to flatten. Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter.
- Bake for 12 to 14 minutes or until lightly browned around the edges and on top.
- Drizzle each with fresh lemon juice and serve warm with a small salad on the side.
