This recipe has been passed down from a friend of my mother-in-law. She gave it to me 26 years ago. As she passed away many years ago, everyone fondly remembers her everytime the family serves this recipe. It is simply delicious. It feeds a big crowd, and it is an easier way of serving crabcakes for a buffet.
2 tsp FRENCH'S® Classic Yellow® Mustard
2 tsp FRENCH'S® Classic Worcestershire Sauce
10 oz Mayonnaise
1 tbsp Old Bay seasoning
1/2 cup Onion, chopped fine
1 cup whole Milk
12 pieces of white bread, crusts removed, cubed
2 lb Crabmeat, Lump, or backfin Blue crab
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350. Spray a 9" x 13" x 2" baking dish with cooking
spray. In a large bowl, combine first six ingredients, plus salt
and pepper, whisking until smooth. Stir in bread cubes and let
absorb into wet ingredients. Carefully fold in crabmeat. Pour into
prepared pan. (If desired you may sprinkle the top with bread crumbs
and paprika) Bake for 40-45 minutes or until knife comes out clean.
Serve with lemon wedges.