1Tablespoonchopped parsley or 1 teaspoon dried parsley
8ouncescrab meatlump style
1/2cupfresh breadcrumbslightly toasted
1Tablespoonsbuttermelted
1/4cuppanko or Italian breadcrumbs, for topping
Instructions
Preheat the oven to 375 degrees.
Melt 2 Tablespoons butter and sautee the onion, celery, bell pepper and garlic and cook until softened but not brown. Remove from the heat and let cool. Move to refrigerator (or even freezer if you watch carefully) for faster cooling.
Whisk together mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce or cayenne, salt and pepper in a bowl. Adjust the seasonings as desired. Add the egg, crab, parsley, breadcrumbs and cooled onion mixture. Fold together gently to keep crab lumps intact.
Spray baking dishes with non-stick spray or spread with butter. Divide the crab mixture into prepared baking dishes (or larger casserole). Prepare the topping by mixing the melted butter into the panko breadcrumbs. Sprinkle over the crab mixture.
Set into a rimmed baking sheet and bake until warmed through and golden, 15 to 18 minutes.
Notes
Serves two as a generous main course or 4-6 as an appetizer in smaller ramekins
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.