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Prepared in 15 minutes or less.
For the Crab Cakes:
For the Topping:
Preheat oven to 350°F.
Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat.
Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture.
Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.