Jumbo Lump Crab Cakes
Enjoy our Lump Crab Cakes recipe, made with succulent lump crab meat, fresh parsley, and zesty mustard. Perfectly seasoned and baked to golden perfection. Delicious and easy!
35
5
5
Minutes
Ingredients
Steps
Mediterranean Shrimp Skewers
Enjoy our Lump Crab Cakes recipe, made with succulent lump crab meat, fresh parsley, and zesty mustard. Perfectly seasoned and baked to golden perfection. Delicious and easy!
35
5
5
Minutes
Ingredients
Steps
Ingredients
Directions
- 1 can OceanBox Lump Crab Meat
- 1 egg
- 2 tbsp chopped parsley
- 1/2 c mayo
- 1 tbsp mustard (dijon and whole grain, mixed)
- 2 tsp Worcestershire sauce
- 1 tsp Old Bay
- optional hot sauce to taste
- 1/2c breadcrumbs (up to 2 tbsp more)
- 2 tbsp melted butter
- Mix together the egg, parsley, mayo, mustard, Worcestershire sauce, Old Bay seasoning, and hot sauce, if using.
- Gently fold in the crab meat and breadcrumbs until the crab meat is coated but not broken. If the mixture does not hold together, sprinkle in more breadcrumbs until it can clump together and hold on its own.
- Let the mixture sit in the fridge for at least 30 minutes or up to overnight.
- Use a 1/3 cup measuring cup to scoop the mixture onto an oiled baking sheet. Brush the tops with melted butter.
- Bake at 400°F for 15 minutes or until lightly browned on top. These delicious crab cakes can be served with remoulade sauce, but they are tasty enough to enjoy on their own.
Ingredients
- 1 can OceanBox Lump Crab Meat
- 1 egg
- 2 tbsp chopped parsley
- 1/2 c mayo
- 1 tbsp mustard (dijon and whole grain, mixed)
- 2 tsp Worcestershire sauce
- 1 tsp Old Bay
- optional hot sauce to taste
- 1/2c breadcrumbs (up to 2 tbsp more)
- 2 tbsp melted butter
Directions
- Mix together the egg, parsley, mayo, mustard, Worcestershire sauce, Old Bay seasoning, and hot sauce, if using.
- Gently fold in the crab meat and breadcrumbs until the crab meat is coated but not broken. If the mixture does not hold together, sprinkle in more breadcrumbs until it can clump together and hold on its own.
- Let the mixture sit in the fridge for at least 30 minutes or up to overnight.
- Use a 1/3 cup measuring cup to scoop the mixture onto an oiled baking sheet. Brush the tops with melted butter.
- Bake at 400°F for 15 minutes or until lightly browned on top. These delicious crab cakes can be served with remoulade sauce, but they are tasty enough to enjoy on their own.
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