Crab Cakes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
16 to 24 crab cakes
Level:
Easy

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.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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