- 1 pound small-size fresh crabmeat, such as special or claw
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/3 cup fresh flat-leaf parsley, chopped
- 3 tablespoons coarsely chopped capers
- juice of half a lemon, plus wedges for serving
- 1 large egg
- 2 1/2 teaspoons Old Bay Seasoning
- Coarse salt and freshly cracked pepper
- 1/2 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spray a rimmed baking sheet with non stick cooking spray and set aside.
- Place crabmeat on two layers of paper towels to let drain slightly and gently pick through, removing any shells that remain.
- In a medium bowl, whisk together mayonnaise, mustard, parsley, capers, lemon juice, and egg. Whisk in Old Bay Seasoning, and a good pinch of salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.
- Add the crabmeat and breadcrumbs, using a wooden spoon to gently fold together until thoroughly mixed.
- Dividing evenly, form mixture into 8 cakes. I used a very large cookie scoop to scoop the mixture onto the prepared pan and gently shape into cake rounds. (To make ahead: Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
- Just before baking drizzle the cakes on the pan with melted butter. Bake for 10-12 minutes, until they begin to brown and bubble. Remove from the oven and heat the oven to broil. Broil until golden brown and warmed throughout, about 5 to 7 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.