Home
The Blue Crab
Crabbing
Locations
Cooking Crab
Crab Recipes
Crabbing Blog
Conservation
Contact Us
Share a Story
Book


Best Homemade Crab Cakes

Petite Crab Cakes
From the Kitchen of: Patty Turner

Comments: Serve these with various dipping sauces ; it's a great way to begin a party.

Servings: 36 petite crab cakes

Ingredients:

  • 1 pound lump crab meat
  • 1 egg, plus one yolk
  • 1/3 cup Duke's mayionnaise
  • 1 tablespoon spicy mustard
  • 1/4 cup fresh parsley, finely diced
  • 1 tablespoon fresh dill
  • 1/4 cup finely diced bell pepper
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon worcestershire sauce
  • Sea salt, freshly ground pepper, and cayenne, to taste.
  • 1 tablespon Old Bay seasoning
  • 1 /4 fresh bread crumbs
  • 1 cup finely crushed herb crackers
  • Olive oil and butter

    Directions: 1. Preheat oven to 400°F.
    2. Combine eggs, mayo, mustard, herbs, and all seasonings in a large bowl.
    3. Stir in onion and bell pepper.
    4. Add crab and bread crumbs and combine.
    5. Form cakes with small cookie scoop, coat in herb crackers, and chill for 30 minutes.
    6. Heat oil and butter in suate pan; brown cakes on both sides.
    7. Place on baking sheet and bake for eight minutes.

    Cooking Time/Temp: 400 degrees F for 8 minutes


    		•