Ingredients:
- 450 g (1 lb) jumbo lump crab meat (fresh, picked over for shells)
- 1 egg, lightly beaten
- 60 g (1/4 cup) mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper
- 1/2 cup crushed crackers or breadcrumbs (just enough to bind)
- 2 tablespoons butter, melted
Instructions:
- Preheat oven to 190°C (375°F). Lightly grease a baking dish or line with parchment paper.
- In a large bowl, gently combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
- Add the crab meat and carefully fold it into the mixture, keeping the lumps as intact as possible.
- Sprinkle in the crushed crackers or breadcrumbs a little at a time, mixing gently until the mixture just holds together. Do not overmix.
- Form into large, round mounds (about the size of a baseball) and place them on the prepared baking dish.
- Brush the tops lightly with melted butter.
- Bake for 18–22 minutes, or until golden and heated through.
- Serve hot with lemon wedges or your favorite dipping sauce.
Tips
- Use high-quality jumbo lump crab for the best flavor and texture.
- Avoid overmixing to keep the crab pieces large and tender.
- Add more or less binder depending on moisture level of the mixture.
- These are best enjoyed fresh out of the oven.