Seasoned Crab Cakes

  Appetizers

At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family.

Seasoned Crab Cakes

Average Rating: 3.2

TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min.
YIELD: 8 crab cakes.

Ingredients

  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup cubed bread
  • 2 large eggs
  • 3 tablespoons mayonnaise
  • 3 tablespoons half-and-half cream
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 cup dry bread crumbs
  • 1/2 cup canola oil

Instructions

  • 1. In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
  • 2. Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
  • 3. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.

Nutrition Facts

1 each: 197 calories, 15g fat (3g saturated fat), 81mg cholesterol, 640mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 7g protein.

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