Lump Crab Cake Deliciousness

Ingredients

1 lb. Phillips Lump Crab Meat
1 Jumbo Egg
1/4 cup Mayonnaise
1 Tbsp. Fresh Chopped Parsley with extra for garnish
2 Tsp. Dijon Mustard
2 Tsp. Worcestershire Sauce
3/4 Tsp. Old Bay Seasoning ~ more for those that enjoy additional heat
1 Tsp. Fresh Lemon Juice, serve with additional lemon quarters to add on before eating
1/8 Heaping Teaspoon Salt
2/3 Cup crushed Ritz Crackers
2 Tbsp. Melted Salted Butter
1 Green Onion / Scallion sliced thin for garnish

Cooking Instructions

• Blend all ingredients EXCEPT for crab meat, cracker crumbs, and melted butter in a large bowl.
• Place crab meat, followed by cracker crumbs in the large bowl containing ingredients above.
• Gently fold all contents carefully together trying not to break lump crab pieces.
• Cover bowl tightly with plastic wrap and refrigerate for 1 hour.
• Heat oven to 450, line baking sheet with foil and spray with cooking spray to avoid sticking.
• Use 1/2 cup measuring cup to scoop out 6 lumpy crab cakes placing each on the lined baking sheet.
• Brush Individual Crab Cakes with melted butter.
• Bake for 14 minutes or until golden brown on the edges.
• Garnish with additional fresh parsley and sliced scallions. Serve with fresh lemon quarters to be squeezed on before eating.

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