• 6servings
  • 7minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 heaping tablespoons mayonnaise

  3. 1 teaspoon Dijon mustard

  4. 1/2 teaspoon worcestershire sauce

  5. 1/4 teaspoon Tabasco sauce , or to taste

  6. Few drops of lemon juice (no more than about 1/4 teaspoon)

  7. 2 teaspoons Old Bay Seasoning

  8. 1/4 teaspoon kosher salt

  9. fresh ground black pepper

  10. 1/2 cup crushed Ritz crackers

  11. 2 tablespoons chopped fresh parsley

  12. 1 pound fresh jumbo lump crabmeat -- drained of all excess liquid

  13. Non-stick cooking spray

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.

  2. Add the cracker crumbs and parsley and mix well.

  3. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).

  4. Using wet hands, shape mixture into 6 patties--8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).

  5. Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.

  6. Set oven on Broil ( around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.

  7. After 3 minutes of initial cooking time open oven to turn crab cakes over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown.

  8. Drain on paper towels. Serve with lemon and tartar sauce.


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