Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease four small ramekins or a 1-quart baking dish.
- In a large bowl, gently fold together the crabmeat, mayonnaise, beaten egg, Worcestershire sauce, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until just combined. Be careful not to break up the crab lumps.
- Gently stir in the melted butter and fresh parsley until evenly distributed.
- Divide the crab mixture evenly among the prepared ramekins, or spread it into the baking dish.
- In a small bowl, mix the panko breadcrumbs with the melted butter (and Parmesan, if using) until the crumbs are well coated.
- Sprinkle the panko topping evenly over the crab mixture. Lightly dust with paprika for color.
- Bake for 15 to 20 minutes, until the top is golden brown and the filling is bubbly. For extra browning, broil for the last 1 to 2 minutes.
- Serve hot, garnished with extra parsley and lemon wedges if desired.
Nutrition
Notes
For the best flavor, use high-quality mayonnaise like Hellmann's or Duke's. If you don't have Old Bay, a mix of celery salt, paprika, and cayenne can work. To make ahead, assemble the ramekins (without the topping) and refrigerate; add the panko topping just before baking. Avoid overmixing to keep the crab lumps intact. Serve with a side of crusty bread or a light salad. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
