Lumpy Crab Cakes

Lumpy Crab Cakes

2 lbs. fresh jumbo lump crab meat
4 tbsp. mayonnaise
4 tsp. Worcestershire sauce
2 eggs
1/2 tsp. dry mustard
2 tbsp. mustard
2 tsp. lemon juice
2 tbsp. melted butter
2 tsp. parsley flakes
2 tsp. Old Bay seafood seasoning
1 cup breadcrumbs

Preheat oven to 375 degrees. In a large bowl, mix all ingredients except crab meat. After mixing, gently fold in the crab meat with the ingredients in the bowl without breaking up the lumps. In a baking dish, spray with cooking spray or brush the bottom of the dish with butter. Shape the ingredients in the bowl into cakes and place in the baking dish with about an inch or two in between the crab cakes. Bake the crab cakes at 375 degrees for 15-17 minutes until they are brown on each side.

*Johnna's Tip: Serve with remoulade sauce. This can be found at your local grocery store pre-made on the condiments aisle or you can make it yourself (recipe coming soon to johnnaknowsgoodfood!)