This crabcakes recipe uses fresh cooked crabmeat, but you could use canned if you don't have access to fresh. These are very delicious and would go so well with potatoes or rice dishes.
1 cup soft white bread, cubed and trimmed
1 Tablespoon pimiento, finely chopped
2 Tablespoons fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
2 lbs cooked backfin crab meat
1/3 cup mayonnaise
1 Tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce (optional)
2 Tablespoons (1/4 stick) butter, melted
A few sprigs fresh dill
(Makes 8 crabcakes)
Preheat oven to 400ºF.
Lightly greased baking sheet with olive oil. Set aside.
In a large mixing bowl, combine the bread, pimiento, parsley and old bay seasoning. Mix to combine.
Gently fold in the crabmeat until well combined.
In a small bowl, whisk together the mayonnaise, mustard, worcestershire and hot pepper sauce, if using.
Pour the sauce into the mixing bowl and gently fold together with the crab and bread mixture.
Using clean hands, form the crab mixture into 8 cakes.
Carefully arrange the crab cakes on the prepared baking sheet.
Using a basting brush, brush with melted butter and sprinkle with paprika.
Transfer to the preheated oven and bake for 10 to 12 minutes, until lightly browned.
Garnish with fresh dill.