crab cakes

ingredients:

2 tsps of fresh parsley

1 large egg

1 tsp of fresh lemon juice

2 tsps of Worcestershire sauce

1/4 cup of mayonnaise (or tartar sauce, if preferred)

1 tbsp of dijon mustard (horseradish mustard would be good here too)

2 tsps of Old Bay seasoning

salt and pepper, to taste

1/2 cup of breadcrumbs, gluten free if desired

1 lb of fresh lump crab meat

2 tbsps of melted butter

supplies:

mixing bowl

whisk

spatula

plastic wrap and aluminum foil

non-stick baking dish or baking sheet

directions:

in a bowl, whisk together all the ingredients, excluding the breadcrumbs, crab meat and butter. once well combined, use a spatula to mix in the breadcrumbs. next gently fold in the crab meat without breaking it up - you want it to stay lump. once combined, cover with plastic wrap and foil and refrigerate for at least 30 minutes, up to a few hours.

when ready to bake the crab cakes, preheat the oven to 425.

remove the crab mixture from the fridge and gently form 4 large crab cakes (can make the smaller but typically crab cakes are 4 oz). place on a non-stick baking sheet or in a pan, and bake for 13-15 minutes on 425. once baked, remove from the oven and turn the broiler on high. brush the tops of the crab cakes with melted butter and broil for 1-2 minutes, or until browned on top.

serve warm. to store, keep in the fridge for 2-3 days after cooking, or freeze uncooked formed crab cakes for up to 1 month.