Ingredients
– 1 pound fresh lump crab meat
– 1/2 cup breadcrumbs (preferably panko)
– 1/4 cup mayonnaise
– 1 large egg
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Old Bay seasoning
– 1/4 cup finely chopped bell pepper (red or green)
– 1/4 cup finely chopped onion
– 1/4 cup finely chopped fresh parsley
– Cooking spray or olive oil for greasing
Equipment Needed
– A mixing bowl
– Baking sheet
– Parchment paper (optional but recommended for easy cleanup)
– Measuring cups and spoons
– A spatula or spoon for mixing
– An oven
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will make cleanup a breeze! In a large mixing bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bell pepper, onion, and parsley. Gently fold all the ingredients together, being careful not to break up the crab meat too much. I love keeping those wonderful lumps intact for texture! (See the next page below to continue steps…)