Ingredients

• 1 lb Jumbo Lump Maryland Blue Crab
• 1/3 Cup Mayonnaise
• 2 Tbs Dijon Mustard
• 1 Tbs Old Bay
• 2 Tbs Chopped Flat Leaf Parsley
• 1Tsp Worcestershire
• 1 Egg
• 1/2 Tsp Ground Black Pepper
• 1/4 Tsp Salt
• 1/8 Tsp Onion Powder
• 1 Tbs Fresh Lemon Juice
• 14 Saltines (Crushed into small pieces but not into crumbs.)

Directions

1. Combine all ingredients except the crab and the crackers in a large bowl.
2. Whisk the combined ingredients.
3. Place the crab in a large bowl and add the mixture.
4. Crush the crackers and add to the crab mixture.
5. Gently fold all ingredients together to mix well.
6. Cover with plastic wrap and chill for 60 to 90 minutes.
7. Separate the mixture into 3 equal amounts and firmly create 3 large crab cakes. You can make more if you adjust the size of your crab cake.
8. Wrap the cakes in plastic wrap and refrigerate for at least 2 hours to set.
9. Remove the crab cakes from the wrap and place the crab cakes into a greased baking dish.
10. Pre-heat the oven to 400 degrees F.
11. Prior to baking, top the crab cakes with a dash of Old Bay and bake at 400 degrees for up to 13-15 minutes. Finish the crab cakes on broil for 2 to 3 minutes to crisp the tops if desired.