Recipe courtesy of Swallow at the Hollow
Episode: Chicken Chowfest
Save Recipe Print
Total:
1 hr
Active:
25 min
Yield:
about 16 6-ounce crab cakes
Level:
Easy

Ingredients

Directions

Special equipment: a small food processor or blender, optional

Combine the shallots, parsley, capers and lemon juice in a small food processor and mix until smooth.

Combine the eggs, crab base, seafood seasoning, Worcestershire sauce, mustard, salt and pepper along with the shallot mixture in a large bowl. Whisk until smooth, and then add the mayonnaise and mix again until smooth.

Put the jumbo and lump crabmeat in a separate bowl and pick through for any missed shells. Add the crabmeat to the egg mixture and gently fold, being careful not to break up any lumps, until the crabmeat is completely coated.

Add the breadcrumbs and "sift" with a rubber spatula until evenly distributed, again, being careful not to break up any lumps.

Cover and refrigerate for 20 minutes, then fold one last time.

Heat the broiler. Grease a baking sheet. Loosely shape sixteen 6-ounce crab cakes and place them on the baking sheet.

Broil the crab cakes until golden brown and they measure 165 degrees F on an instant-read thermometer, 7 to 8 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Swallow Nests

Recipe courtesy of Donna Bobak

Browse Reviews By Keyword