Crab Cake Casserole

I adapted this from a crab cake recipe, so if you wanted to portion & fry this it would be a tasty crab cake appetizer recipe! I used regular yellow mustard, and salad dressing not Mayo.

Of course I didn't have seafood seasoning so I had to sub a MYO recipe (follows), minus the ground bay leaves, I didn't have any!

Crab Cake Casserole

1 lb. Lump Crab Meat

1/4 cup chopped parsley

3/4 cup butter crackers, crushed, divided

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

4 T Parmesan grated cheese

3/4 tsp. seafood seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise

1/4 cup butter, melted

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, Parmesan cheese and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers (minus 2 T) into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 4 single serve buttered casseroles or one casserole dish. Mix rest of crackers & melted butter, top casserole, sprinkle with Parmesan cheese & Broil until heated through.

Seafood Seasoning - MYO

1 T Black Pepper
1 T Dry Mustard
2 T Celery Salt
1 1/2 T Ground Bay Leaves
1 1/2 t Nutmeg
1 t Ginger
1 t Paprika
1 t Cayenne Pepper

Process all in a food processor, store air tight.