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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.
Featured Product
Lump Crab Meat

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