Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise, preferably Hellmann's/Best Foods
  • 1 large egg, lightly beaten (approx. 50g)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) finely chopped red bell pepper
  • 2 tablespoons (10g) finely chopped fresh parsley
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) olive oil, for drizzling
  • Lemon wedges (optional)
  • Tartar sauce or aioli (optional)

Instructions:

  1. Gently combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper in a small bowl. Whisk until smooth.
  2. In a large bowl, gently fold together the crab meat, red bell pepper, and parsley. Be careful not to break up the lumps of crab too much.
  3. Gently pour the wet ingredients over the crab mixture and gently fold to combine. Sprinkle in panko breadcrumbs and fold in just until combined.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
  5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Using an ice cream scoop or a ¼ cup measuring cup, portion the crab mixture onto the prepared baking sheet. Gently shape each portion into a round crab cake.
  7. Drizzle each crab cake with olive oil. Bake for 20-25 minutes, or until golden brown and heated through. Check that the internal temperature reaches 165°F (74°C).
  8. Serve immediately with lemon wedges and your choice of tartar sauce or aioli.