A baked jumbo lump crab cake is a classic, delectable recipe, appreciated by gourmands for its rich flavor and luxurious texture. This recipe not only provides a mouthwatering seafood experience but also serves as an economical approach to savoring pricey jumbo lump crab meat.
⅓ cup bread crumbs
1 tablespoon mayonnaise
1 teaspoon lemon juice
1 teaspoon mustard
½ teaspoon Worcestershire
¼ teaspoon Old Bay
Pinch mustard powder
8 ounces jumbo lump crab meat
2 teaspoons chopped fresh parsley
1 teaspoons chopped fresh chive
Fresh lemons, for serving
Preheat oven to 400 F.
Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
In a large bowl, combine the breadcrumbs, egg, mayonnaise, lemon juice, mustard, Worcestershire, and spices. Stir to combine.
Add the crab and chopped herbs to the bowl. Stir gently until just combined.
Divide the mix into six small cakes, forming them into round patties with your hands. Place the cakes on the tray and transfer to the oven.
Bake until golden brown, 14 to 16 minutes.
Remove from the oven and let cool slightly before serving.