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Crab Cake Recipe

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This recipe for Crab Cake is from The Bloom 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 Pound Lump Crab Meat
1/4 Cup Mayonnaise
1 Large Egg
2 tsp Dijon Mustard
1 1/2 tsp Old Bay
1 tsp Lemon Juice
1/2 Cup Saltine Cracker Crumbs (about 12 saltine crackers)
2 Tbsp Melted Butter
Directions:
Directions:
In a large mixing bowl whisk together egg, mayonnaise, dijon mustard, Old Bay and lemon juice until well mixed.
Add in cracker crumbs, and crab and mix gently. Try not to break apart the chunks of crab too much, fold the mixture together gently to coat the crab.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
When ready to bake-
Preheat the oven to 450 and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Scoop the crab mixture out in 1/2 cup portions into a mound on the prepared baking sheet. Gently press it together to hold into place if it falls apart. I like to use a measuring cup or large ice cream scoop for this.
Brush the tops of the crab cakes with melted butter.
Bake crab cakes for 13-15 minutes or until the tops of the crab cakes are a nice golden brown.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
In progress

 

 

 

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