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I lived on the southern Oregon coast for a few years and during crab season, some of my best friends and I would enjoy fresh caught Dungeness crab — like, hours-out-of-the-ocean fresh. We’d sit at a picnic table with margaritas while the thick-shelled, hairy-legged crabs cooked in a giant pot over an open fire. When they were ready, we’d refill our drinks and pick the crab legs while enjoying the Pacific Ocean views and good company.

Times Leader reader Denise Parashac enjoys crab, too. In fact, she and her family eat broiled crab cakes on Christmas Eve as part of their feast of the seven fishes. Although we’re months away from Christmas, there’s never a bad time to enjoy crab cakes. They’re an easy and tasty meal and if you’re foregoing meat on Fridays during Lent, this recipe could be right up your alley.

I’ve never made crab cakes before and got a little nervous with this one, as real crab meat is not an inexpensive ingredient.

But, everything worked out and, as Denise said, these cakes are delicious.

“This is a family favorite for our Christmas Eve dinner as we celebrate the feast of the seven fishes,” she wrote to the Times Leader. “This is one of the seven different types of seafood served for our meal.”

After you’ve gathered your ingredients, combine the egg, Worcestershire sauce, dry mustard (I left this ingredient out), mayonnaise, lemon juice, mustard, melted butter, paprika and breadcrumbs. In a mixing bowl, blend all the ingredients together, then gently fold in the crab meat, being careful not to break up the lumps.

Shape them into cakes and broil them for 6 minutes on each side or until they’re browned.

If you have a cooking thermometer, Denise says the cakes should reach 165 degrees.

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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabcakes.jpg" />
<div class="neCaption">Form the mixture into cakes. The batch makes about eight 4-inch cakes.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabcakes.jpgForm the mixture into cakes. The batch makes about eight 4-inch cakes. Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabingredients.jpg" />
<div class="neCaption">Gather ingredients for the broiled crab cakes</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabingredients.jpgGather ingredients for the broiled crab cakes Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabmixture.jpg" />
<div class="neCaption">Combine the egg, Worcestershire sauce, dry mustard (I left this ingredient out), mayonnaise, lemon juice, mustard, melted butter, paprika and breadcrumbs. Gently fold in the crab meat</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabmixture.jpgCombine the egg, Worcestershire sauce, dry mustard (I left this ingredient out), mayonnaise, lemon juice, mustard, melted butter, paprika and breadcrumbs. Gently fold in the crab meat Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabplated.jpg" />
<div class="neCaption">Broil the crab cakes for 6 minutes on each side until golden brown. Serve with a cocktail, tartar or remoulade sauce and enjoy the broiled crab cakes.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_crabplated.jpgBroil the crab cakes for 6 minutes on each side until golden brown. Serve with a cocktail, tartar or remoulade sauce and enjoy the broiled crab cakes. Sarah Haase | Times Leader</div>
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<div class="metaInfo">No picking necessary for this seafood specialty</div>
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Recipe by Denise Parashac

Tested by Sarah Haase

shaase@www.timesleader.com

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<strong>INGREDIENTS:</strong>

1 pound lump crab meat

1 egg

2 teaspoons Worcestershire sauce

1/4 teaspoon dry mustard (not pictured)

2 tablespoons mayonnaise

1 teaspoon lemon juice

1 tablespoon mustard

1 tablespoon melted butter

1 teaspoon parsley flakes (not pictured)

1/2 teaspoon paprika

1/2 cup bread crumbs

<strong>PROCEDURE:</strong>

In a mixing bowl, combine all ingredients except for the crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Broil for 6 minutes on each side or until browned and internal temperature reaches 165 degrees.

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Reach Sarah Haase at 570-991-6111 or on Twitter @Sarah_Haase. You can email a recipe you’d like us to test to shaase@www.timesleader.com.

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Test Kitchen: Broiled crab cakes are a delicious and simple seafood dish to try at home