Crab Cakes
 
 
This recipe makes 6 large crab cakes.
Author:
Ingredients
  • 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
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. 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.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/crab-cakes/