Recipe courtesy of Jimmy's Famous Seafood

Crab Cakes

  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 16 to 24 crab cakes
Save Recipe

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

  1. 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.
  2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. 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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Citrus Crab Cake

Shrimp and Crab Cakes

Randy's Crab Cakes

Mrs. Duvall's Crab Cakes

Wharf Rat Crab Cakes

Coconut Crusted Crab Cakes

Crab Cake Po' Boys

Swallow at the Hollow Crab Cakes