2 eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon old bay seasoning (divided)
1/2 cup finely chopped onion
1 tablespoon finely chopped parsley
5 pieces crustless whole wheat bread
1 pound jumbo lump crab meat, drained any liquid
2 tablespoons butter
Method
In a medium mixing bowl, whisk eggs, mayonnaise, Dijon mustard, 1/2 teaspoon old bay seasoning, onion, and fresh parsley to make a dressing.
In a large mixing bowl, toss the bread cubes with half of the dressing.
Mix well until bread absorb all the dressing.
Add additional dressing if cubes are too dry.
Gently mix the crab. Do not break the crab lump.
Divide mixture into 8 crab cakes.
Form 8 balls.
You may not use all of the dressing.
Place the cakes on a greased cookie sheet.
In a small bowl, stir the butter with the remaining 1/2 teaspoon old bay seasoning.
Top each crab cake with a small dollop of the seasoned butter.
Bake the crab cakes until golden brown at 400 degree F for 25 minutes.
Serve warm.
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