For those of you that follow this blog and have quite a few infill recipes that I just added.  But here is a new one that I just made last night.  Jim thought they were the best crab cakes he’d ever tasted.  They were very good and the salad with arugula and orange slices was perfect to go with it.  

Ingredients:

1# large crab meat (Phillips brand best)

3/4 C panko bread crumbs

1 egg

1 T Worcestershire sauce

1 T creamy mustard, Dijon

1/2 C mayonnaise

1 t Old Bay Seasoning

1 T Italian parsley leaves

Salt

Black pepper

Directions:

1. Preheat the oven to 375 degrees F.
2. Add the crab t a large mixing bowl.  
3. Add bread crumbs and little salt.  Gently toss to coat, being careful not t break up lumps of meat.  
4. In a separate medium mixing bowl, stir together eggg, Worcestershire sauce, mustard, mayonnaise, celery salt and parsley until smooth.  Season with salt and pepper.  
5. Gently fold creamy mixture into crab, being careful not t break up lumps.
6. Line a sheet pan with parchment.  Using 2 T shape 1-2” balls into small mounds of crab mixture not the sheep pan.  (I did not do this.  It says feeds 4-6 so i made 6 crab cakes.)
7. Chill in refrigerator for about 30 minutes.  
8. Remove and pres crab balls into lightly flattened cakes.  
9. Bake about 20 minutes until golden.  (We had to bake ours 15 minutes longer.)