Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab, is expensive! So when I found this recipe, I knew I had a keeper. With a few changes here and there, I now have crab cakes that are incredible every time!
I like to pick up crab meat at a reputable fish market when I am near the coast. I typically get enough for a couple of recipes and freeze it. I prefer lump or backfin and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.
Crabmeat is very fragile, so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.
- 4 lg. eggs
- 5 tbsp. mayonnaise
- 3 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 2 tsp. Old Bay seasoning
- ½ tsp. salt
- 4 tbsp. chopped fresh parsley
- 1 lb. lump crab meat
- 1 lb. backfin crab meat
- 1 c. panko
- Paprika
- Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
- In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
- Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.
