Recipe courtesy of Jimmy's Famous Seafood
Crab Cakes
- Level: Easy
- Yield: 16 to 24 crab cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 646
- Total Fat
- 48
- Saturated Fat
- 12
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 329
- Sodium
- 1455
- Total: 55 min
- Active: 55 min
Ingredients
12 large eggs
One 30-oz jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounces Worcestershire sauce
8 pounds jumbo or colossal lump crabmeat
1 loaf white bread, crust removed, finely chopped
8 ounces (2 sticks) unsalted butter, melted
Directions
- Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.