Lump crab meat. Bayside breeze and saltwater dreams.
Hands on: 10 min
Hands off: 45 min
Ingredients:
1 lb lump crab meat
1 large egg
2/3 English muffin, diced into very fine pieces
1/4 cup mayonnaise
1/4 small onion, very finely diced
2 tbsp chopped fresh parsley
1 tbsp honey dijon mustard
2 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tsp Old Bay
1/4 tsp salt
10" cast iron skillet
Cooking:
Combine all ingredients (except crab meat) in bowl and mix well. Gently add in crab, tossing to mix. Refrigerate for at least 30 min and up to 1 day.
Place cast iron pan in oven and preheat to 450 degrees F.
Shape crab mix into cakes and place on surface of heated cast iron, pressing cakes lightly for even surface contact. Bake for 12 min. Flip and bake for an additional 12 min.
Serve with lemon and tartar sauce (optional).
Pro tip: Uneaten crab cakes can be frozen!
Bake thawed at 350 degrees F for 10-15 min.
Bake from frozen at 350 degrees F for 35 min.
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