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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

East Coast Crab Cakes Recipe

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This recipe for East Coast Crab Cakes is from The Sciullo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Crabmeat, picked over
½ c Soft fresh bread crumbs
1 large Egg
4-5 tbsp Mayonnaise
1 tsp Dry mustard
1 tbsp Dijon Mustard
4 tbsp Fresh chopped parsley
5 Scallions, trimmed, the white bulbs and light green stems minced
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce or any other hot sauce
½ tsp Lemon juice
¼ tsp Fresh ground pepper
2 tbsp Old Bay (optional)
2 tbsp Capers (optional)
Directions:
Directions:
In a medium-size bowl, mix 4 tablespoons mayonnaise and all ingredients except for crabmeat.

Add crabmeat and mix gently. If mixture seems to dry, add remaining 1 tablespoon of mayonnaise.

Line a large cookie sheet with parchment paper. Using an ice cream scoop, scoop mixture from bowl and press scoop to side of bowl to compress. Place each scoop on parchment lined pan at least 1 inch apart.

NOTE: At this point, you may cover the crab cakes with another sheet of parchment and put in the freezer so they harden and are easy to handle. After about 4 hours, you can remove as many as you plan to use and freeze the remaining in a freezer bag for another meal.

Preheat oven to 400º. Bake in center of oven for 25 minutes. Crab cakes should be golden brown. Check the center of each with sharp knife to insure thoroughly cooked. Knife should be warm/hot to touch. An additional 5-10 minutes may be required depending on whether crab cakes were still frozen.

Prep Time: 30 minutes
Serves: 6
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with a remoulade sauce or your favorite tartar sauce. You can change the size of the ice cream scoop to adjust yield/size. Using a very small scoop is great for making hors d'oeuvres.

 

 

 

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