Ingredients
- 1 pound jumbo lump crabmeat
- 1 pound backfin crabmeat
- 8 ounces mayonnaise
- 2 eggs, large
- 3 ounces Dijon mustard
- 2 ounces Japanese bread crumbs
- 1-ounce fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 1 tablespoon fresh chopped parsley
Directions
Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.
Form crab cake mixture into 3.5-ounce balls, and flatten slightly.
Bake on lightly oiled baking pan at 375 degrees F for 12 minutes or to light brown in color.
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By m1ssunshine
Huntersville, NC
on May 26, 2012
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Best crabcakes I've ever had! I grew up eating Maryland crabcakes...these EXCEEDED my expectations, way better than I've had EVER!!! I did follow the comments and reduced the mayo to bt 4-5oz and mustard to 2 oz...PERFECT!!! They were amazing!! I live far from Maryland Crabcakes now so it made my day to bring them into my kitchen!!!
By beckettireland
Hilton Head Island
on December 25, 2010
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I am an experienced cook and these were terrible-to wet and to much mustard-a waste of fantastic crab and an expensive mistake!
By aorr85_13138439
VIlla Grove, 52
on September 09, 2010
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I made these crab cakes using Match Meat Crab without the meat, and they turned out great! I followed the advice of others before and cut back by about 1/2 on the mayo. Even with so few ingredients, these were full of flavor and they were super easy to make. Can't wait to try them again.
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