"Bawlmer" Crab Cakes

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 pound jumbo lump crab meat
  • 1 large egg, beaten
  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon brown mustard (recommended: Gulden's)
  • 1 teaspoon seafood seasoning (recommended: Old Bay)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon baking powder
  • 2 slices white bread, crust removed
  • 3 ounces whole milk
  • Vegetable oil, for frying
Directions

Place the crab meat in a large mixing bowl, being very gentle to not break up the lumps. Combine the egg, mayonnaise, mustard, seafood seasoning, Worcestershire, parsley, and baking powder in a small mixing bowl. Mix until everything is well incorporated. Add the mixture to the crab meat, but do not mix at this point.

Break the white bread into small pieces in another small bowl and add the milk to moisten. Combine the moistened bread with the rest of the ingredients. Fold everything together lightly until just combined. Again, be very careful not to break up the crab meat. Using your hands, form a desired amount of mixture onto a tight ball shape and place into the refrigerator to chill.

Place a large nonstick skillet over medium to medium-high heat, adding enough vegetable oil to generously coat the bottom of the pan, about 1/4-inch. Add the crab cakes to the hot skillet, pressing down lightly to form a cake (do not smash into a pancake, this will dry it out). Cook until deep golden brown, about 6 minutes, and flip gently, cooking to the same degree on the opposite side. Remove from the skillet and drain off the excess oil on paper towels. Serve with your favorite sides and sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    Crab Cakes

    Recipe courtesy of Nigella Lawson