Maryland Style Crab Cakes Recipe
1 large egg, beaten (or 1/4 cup egg substitute)
1/2 cup mayonnaise
2 tablespoons fresh Italian parsley, chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 lb lump fresh crab meat, drained and shells removed
1/2 cup panko bread crumbs
Lemon wedges, for serving
1. Preheat oven to 400°F. Coat baking sheet with spray. Whisk in medium bowl: egg, mayonnaise, parsley, seasoning, lemon juice, and mustard until blended. Fold in crab meat and bread crumbs.
2. Form mixture into eight rounded mounds and place on baking sheet. Coat tops of mounds with spray. Bake 10-12 minutes or until tops are browned and center is hot. Serve with lemon wedges.
Other Preparation Methods
Hot Dip: Combine with an electric mixer: 16 oz Deli artichoke spinach dip, 8 oz softened cream cheese, 1 1/2 cups shredded white Cheddar cheese, and 1/2 cup sliced green onions. Fold in 1 lb fresh lump crabmeat (drained, cleaned). Place in slow cooker on Low; cook 1 1/2 hours, stirring occasionally, or until hot and bubbly. Serve with buttery-flavor crackers.
Publix Aprons Recipe