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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Broiled Crabcake Recipe

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This recipe for Broiled Crabcake is from 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 (preferably backfin or jumbo lump)
2 tsp Old Bay
3/4 cup finely crushed salted crackers (about 16 crackers)
1 Tbsp parsley, minced
2 large eggs
1/3 c mayonnaise
1 1/2 tsp mustard (yellow or dijon)
1/2 tsp worcestershire sauce
2 Tbsp unsalted butter
Directions:
Directions:
Spread the crabmeat out on a large piece of wax paper or flat surface like a cookie sheet.
Take care to not break up the lumps when removing shells.
Sprinkle Old Bay, cracker crumbs and chopped parsley over the crab. Set aside.
In large bowl, whisk the eggs then mix in mayonnaise, mustard and Worcestershire sauce.
Fold in the crab and combine gently, still trying to keep lumps of crabmeat.
Shape the crab mixture into 4 large cakes or 6 smaller ones, keeping them relativelly round.
Turn the oven on to a low broil.
On stovetop, melt the butter over medium heat in an oven safe skillet and place the crab cakes in the pan.
Cook 5 minutes.
The, place the pan in the midddle of your oven on a low broil setting
Cook 8-10 minutes until browned.

 

 

 

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