Lump Crab Dinner (Print Version)

# Ingredients:

→ Main ingredients

01 - 1 pound (454g) of fresh lump crabmeat, preferably picked clean of shells
02 - One egg, large size
03 - 1/4 cup (60g) of mayo
04 - 1 tablespoon of freshly chopped parsley (or 2 teaspoons if using dried)
05 - 2 teaspoons of good Dijon mustard
06 - A couple of teaspoons of Worcestershire sauce
07 - 1 teaspoon of Old Bay spice mix (use up to 1½ teaspoons if you'd like more heat)
08 - Juice from half a lemon (roughly 1 teaspoon), with extra on the side for serving
09 - A pinch of salt, about 1/8 teaspoon
10 - 2/3 cup (41g) of crushed saltine crackers (roughly 17 or 18 crackers)

→ Optional finishing touch

11 - 2 tablespoons (30g) of melted butter, salted or unsalted

# Instructions:

01 - Grab a big mixing bowl and whisk the egg with the mayo, parsley, Dijon mustard, Worcestershire, Old Bay, lemon juice, and salt all together until smooth.
02 - Gently add the crab meat and cracker bits into your mix. Take care to fold it all in with either a rubber spatula or a large spoon—try not to break up the wonderful lumps of crabmeat!
03 - Cover tightly and pop the bowl in the fridge. Chill for at least half an hour, or as long as a day if you’re planning ahead.
04 - Fire up your oven to 450°F (232°C). Prep a baking sheet with some butter, nonstick spray, or a silicone mat—whatever works best for you.
05 - Scoop the mixture onto your baking sheet in 6 portions using a ½ cup measure. Don’t smash them down—just lightly pack them with your hands or a spoon. If you want, brush on some melted butter for added flavor (highly suggested but optional).
06 - Cook them for about 12-14 minutes, watching for golden brown tops and edges. Add a little fresh lemon juice on top and serve these beauties while still warm.

# Notes:

01 - Store leftovers in the fridge for up to 5 days if sealed tightly.
02 - For smaller portions, split into 12 crab cakes (using 1/4 cup each) or 24 minis (using 2 tablespoons each).
03 - Go for fresh lump crab meat to get the best flavor.
04 - Both uncooked and cooked crab cakes freeze well for up to 3 months.

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