Ingredients
- 1 teaspoon cayenne pepper
- 2 teaspoons white pepper
- 4 teaspoons kosher salt
- 2 teaspoons dry mustard
- 4 teaspoon Worcestershire sauce
- 4 teaspoons lemon juice
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 1/3 cups mayonnaise
- 2 cups soft, white bread crumbs
- 4 eggs
- 4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
- 2 tablespoons olive oil
- 4 lemon wedges, for serving
- Tartar sauce, for serving, optional
Directions
Preheat the oven to 350 degrees F.
Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.
Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.
*Cook's Note: If removing fresh cooked crabmeat from shells, be careful not to break large crabmeat nuggets.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Expat in Holland
Living back in ...
on March 20, 2010
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I made this recipe last night for my husband and I. I thought it was easy, quick and tasty. It is a good basic recipe for crabcakes. I halved the recipe ingredients, since it was just the two of us. I also had to use 2 cans of crabmeat since fresh crabmeat cannot be readily found in the markets here. For our preverence I would adjust the seasonings a bit next time. I served this with a rice pilaf and a nice salad on the side. This fits the bill for a yummy and quick dinner on nights where you do not have much time. I think this is was a nice basic recipe that I will definitely use again.
By jwnihill_4018254
Alexandria Twp., NJ
on December 17, 2008
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it calls for four pounds of lump crabmeat for four servings. Get real. You have to know when the scribes get the recipe wrong. Beyond that, this is a good, tasey recipe for crabcakes because it asks you to finish them in the oven. I love a less crispy exterior and the warm center. But, please don't serve me a one-pound crabcake.
By maggiehumphreys...
Boston, MA
on February 27, 2008
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These were excellent crab cakes. I cut the recipe in half and it still made about 10 good size crab cakes. I also added another egg to help everything hold together better. Also good crab meat is key in this recipe.
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