Recipe courtesy of Jimmy's Famous Seafood

Crab Cakes

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


  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.