Ingredients

1 lb jumbo lump crab

1/3 cup mayo

1 tsp Worcestershire

1/2-1 tsp whole grain old style mustard

1/2-1 tsp dijon mustard

1 tsp Old Bay

1 1/2 tsp lemon juice

1 tbls fresh chopped parsley

1 large egg, lightly beaten

1/2 cup Panko bread crumbs

1/2 tsp salt

Fresh ground black pepper

Directions

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, pepper and salt together in a large bowl. Place the crab meat on top, followed by the bread crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). 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 6 mounds on the baking sheet. (Don’t 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 with melted butter. This is optional but recommended!
• Bake for 10 minutes, turn oven to broil and broil for 2 mins or until lightly browned on top. Drizzle each with fresh lemon juice and serve warm.