Wednesday, July 10, 2013

Crazy Good Crab Cakes

We live close to Baltimore so we have access to some of the best crab!  I am spoiled, I often laugh at chain restaurant menus that offer crab cakes because I know that it is just not as fresh as I am used to.  My husband has taken me so some fantastic crab restaurants, but it is sometimes hard to go out to dinner with the kiddos.  Now we can bring the deliciousness (is that even a word) to our house!  

  • 1 lb of Fresh Crab Meat
  • 1 Egg
  • 2 teaspoons of Worcestershire Sauce
  • 1/4 Teaspoon Dry Mustard
  • 2 Tablespoons of Mayonnaise
  • 1 teaspoon Yellow Mustard
  • 1 Tablespoon Melted Butter
  • 1 teaspoon Dried Parsley Flakes
  • 1/2 Cup Seasoned Bread Crumbs (Sometimes I don't use all of them, I add them a little at a time)
  • 1/2 teaspoon Old Bay Seasoning
  • 1 Tablespoon Lemon Juice
  • A pinch of Red Pepper Flakes (I crumble them to make them a little smaller)
  • Olive Oil
Serves about 6 as an entree

In a small bowl combine, Worcestershire, Dry Mustard, Mayonnaise, melted butter, dried parsley, Old Bay, lemon juice, egg, and yellow mustard.  Mix until well blended
In a larger bowl place crab meat.
Pour in egg mixture and mix well, but do it gently to ensure that there are still large pieces of crab.  You might want to use your hands.   Next, sprinkle in half of the bread crumbs and mix.  Add in the remainder of the crumbs (you may not need quite all of them) until you have the right consistency.  You don't want them to be too wet or too dry.
Heat a large skillet with a LITTLE bit of olive oil just enough so the crab cakes don't stick to the skillet.  Form about 6 patties and place them in the hot skillet.  
When they start to turn golden brown (about 3 minutes) flip to the other side for an additional 3 minutes or until golden brown and heated through.
Serve with the Creamy Crab Cake Sauce

  • 1/2 Cup Mayo
  • 3 or four dashes of Paprika
  • 1/2 teaspoon Horseradish
  • Salt to taste
  • Pepper to taste
  • 4 teaspoons Lemon Juice
Combine all ingredients in a bowl and mix well.  Refrigerate until you are ready to use.  

You could also make appetizer size crab cakes to serve at a party as a quick finger food.  Makes about 30.

If you like crab, try our Asparagus Steak Oscar.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June MenuMarvelous May MenuAppetizing April Menu, and March Madness Menu.

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