YIELD 4 crabcakes
FEATURED SEAFOOD Picked Blue Crab Meat
Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.
1 lb lump crab meat, shell picked out
1/2 cup mayonnaise
1 tbsp Dijon mustard
1/2 beaten large egg
Salt and pepper
Minced fresh parsley
Olive oil for baking sheet
Preheat oven to 400F and lightly grease a baking sheet with oil.
In a large bowl, whisk together the mayonnaise, mustard and egg. Season to taste with salt and pepper, then fold in crab and parsley until just combined.
Gently form mixture into four 1-inch thick cakes (can use a small ramekin as a mold) and transfer to baking sheet.
Bake crab cakes in the middle of oven approximately 20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before.