Serves 1
Directions
- 1Get your bowl
- 2Add Mayo to the bowl
- 3Add one egg
- 4Cut up fresh parsley
- 5Add lemon juice to the bowl
- 6Add Worcestershire sauce
- 7Add Dijon mustard
- 8Add hot sauce
- 9Season with salt, pepper and garlic powder
- 10Add old bay
- 11Add tajin
- 12Whisk this all together
- 13Add plain regular breadcrumbs
- 14Add wild caught lump crab meat
- 15Work that apart
- 16Put your breadcrumbs in here
- 17Fold it all together
- 18Let this chill for like 30 minutes in the refrigerator
- 19Set your oven to 400
- 20Spray this make sure it's well coated
- 21Make mine even
- 22Brush on the top
- 23Bake for 15 to 17 minutes on 400
- 24Serve those with arugula
- 25Add olive oil, a little bit of lemon juice and crab cakes
- 26I put the sauce on my crab cake, let's taste it for you for real
Ingredients
- 0.25 cup Mayo
- 1 Egg
- a little bit Fresh Parsley
- over a teaspoon Lemon Juice
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- a little bit Bajan Pepper Sauce
- Salt
- Pepper
- Garlic Powder
- Old Bay
- a dash Tajin
- 0.66 cup Plain Regular Breadcrumbs
- Wild Caught Lump Crab Meat
- Arugula
- Olive Oil
Equipment
BowlKnifeSpoonLemon JuicerWhiskMeasuring CupSpatulaOvenSprayBrush
Tips
- If you don't have fresh parsley, honey put the dry. I promise you it's fine
- Feel free to use whatever hot sauce you want
- You can obviously make these crab cakes as big or as small as you want to
- The smaller crab cake, the more you have
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