4 Serves
68 Mins
In a mixing bowl, whisk together the egg, mayonnaise, fresh parsley, Old Bay seasoning, Worcestershire sauce, and salt until the mixture is smooth and well-combined.
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Vitamin K
269 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
194 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
716 mg / 4,700 mgSodium
1561 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
170 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Gently inspect the lump crab meat with your fingers to remove any remaining shell fragments or cartilage, taking care not to break up the large lumps.
Crush the saltine crackers into fine crumbs using a mortar and pestle or by placing them in a bag and crushing them by hand.
Gently fold the prepared lump crab meat and crushed saltine crackers into the mayonnaise mixture, ensuring the crab remains in large chunks.
Cover the bowl tightly with plastic wrap and refrigerate for at least 60 minutes to allow the flavors to meld and the mixture to firm up.
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