3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Russell Svoboda, Ellicott City, MD
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