Thankfully, I made these crabcakes while I still had the luxury of having a working refrigerator in my kitchen.
Maryland-style Crabcakes (recipe courtesy of Phillips crabmeat)
6-8 cakes 20 min 5 min prep
16 ounces crabmeat (preferably blue crab backfin)
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
3 teaspoons mustard
3 teaspoons melted butter
1 teaspoon parsley flakes
1 teaspoon Old Bay Seasoning (or any other similar seafood seasoning)
1/2 cup Panko breadcrumbs
1. Pick through crabmeat and discard all cartilage segments.2. Mix remaining ingredients into crabmeat and refrigerate for 1 hr.
3. In oven-proof dish, sprinkle breadcrumbs. Form crabcakes patties and place into breadcrumbs. Sprinkle additional breadcrumbs on top. Place a pat of butter and additional seafood seasoning on top, if desired.4. Bake at 375 for 40 minutes or until browned and crispy on top.