Table of Contents
Line a baking sheet with parchment paper or a silicone baking mat. Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs.
Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs.
Preheat the oven to 450 degrees. Brush the crab cakes with melted butter and bake for 13-16 minutes or until golden brown. Serve immediately. Heat the oil and butter in a large non-stick skillet until the butter has melted and the oil is hot.
For lovely crab cakes you want to use lump crab meat, preferably that has been hand picked which means the bits of shells have been picked out by hand. But you still want to give the crab another once over to be certain. You also want to use as little filler as possible.
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