Description
A delightful dish featuring tender lump crab meat combined with savory ingredients, perfect for both special occasions and casual weeknights.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika (plus extra for garnish)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup finely diced red bell pepper
- 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
- 1/4 cup plain breadcrumbs (optional)
- 1 tablespoon unsalted butter, melted (optional)
Instructions
- Preheat your oven to 350°F. Grease your chosen baking dish or individual ramekins.
- Combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper in a large mixing bowl. Mix well.
- Fold in the lump crab meat gently without breaking it apart too much.
- Add the finely diced red bell pepper and parsley, stirring lightly to combine.
- If desired, mix the breadcrumbs with melted butter and sprinkle over the top.
- Bake in the preheated oven for about 20-25 minutes until heated through and the top is golden brown.
- Sprinkle with additional paprika and fresh parsley before serving.
Notes
For a richer flavor, consider adding grated cheese on top before baking. Store leftovers in an airtight container in the fridge for up to three days.