1 lb Jumbo Lump Crabmeat (I get mine only at Costco)
1 large egg 1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of kosher salt
1/2 cup fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Cooking time: 10-15 minutes
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Preheat oven to 400 degrees. Drain crabmeat and pick through it lightly for shells without disturbing the lumps. Put in bowl and set aside.

In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Spray the tops very lightly with non stick spray for browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. Serve with lemon wedges.

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