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Ingredients
Serves 4
1 lb jumbo lump crab meat picked over, shells removed
½ cup plain panko crumbs
6 Tablespoons mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 tablespoon of Worchester Sauce
1 teaspoon lemon juice
2 teaspoons Old Bay seasoning
1 ½ teaspoons finely minced fresh dill weed
¼ teaspoon table salt
¼ teaspoon ground black pepper
Instructions
Lightly grease a rimmed baking sheet with butter or line the baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, pepper, and Panko until well combined.
Carefully fold the crab into the mixture, taking care not to break up the lump pieces.
Cover and refrigerate the mixture for an hour until the mixture is very cold.
Remove from the refrigerator and quickly form patties.
Bake on the middle rack of the oven at 425 degrees until patties are golden brown on the top.
Janis Merrill-Gipson
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef who loves to cook, an interior decorator, an art collector, a jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.