Ingredients
- 2 eggs
- 3/4 cup mayonnaise
- 1/2 lemon, juiced
- 1 teaspoon Worcestershire
- 1 tablespoon Dijon mustard
- 2 teaspoons baking powder
- 1/2 cup Japanese bread crumbs (panko)
- 1 teaspoon crab boil seasoning
- 1 tablespoon finely chopped Italian parsley
- 2 pounds jumbo lump crabmeat
Directions
Preheat oven to 350 degrees F.
Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By CrochetArtist
on August 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these for a family reunion party and everyone loved them. Like many others; I changed the quanities this recipe suggests. I used only one pound of crab, only one teaspoon baking powder, one egg and about 1/2 - 3/4 cup Miracle Whip (instead of mayonanaise. However I used a whole 3 1/2 ounce box of the panko Japanese bread crumbs (about 1 1/2 cups. I mixed about one cup of the panko into the recipe, then formed my crab cakes and rolled them in the remaining panko coating the outsides. Additionally, I baked them for about 15 minutes on a cookie sheet, then flipped them over and baked the other side about 15 minutes to get them a light golden color. The 11 minutes the recipe suggested was not nearly enough. My husband mixed up a delicious remoulade sauce to go with them. It made about 20 three inch cake patties. Perfection!!!
By londonhous
Maryland
on May 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good recipe from my neighbor Marylander at Turf Valley Resort. Instead of 2 lbs of jumbo lump crab, you can use 1 lb of lump along with 1 lb of regular crab meat and it will also help hold it together as well. I like this recipe, and have added it to my recipes- yum!
By mwachter2000
Williamsport, PA
on March 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I added just a little green onion and pan fried them. But if you refrigerate the mixture the viscosity of the mayonnaise and the raw egg will thicken enough to keep it from falling apart. The trick is to form the cakes while the mixture is really cold and then immediately put them into the frying pan. They'll form a crust pretty quickly that will keep them together as they cook.
Read all 14 reviews