Chesapeake Bay Crab Cakes
By: Gorey
Published: Tuesday, March 9, 2010 - 8:34am

Ingredients




1 pound jumbo lump, lump or backfin crab meat
1 cup Hellman's light mayonnaise
1 tablespoon Gulden's mustard
1/2 teaspoon fresh-squeezed lemon juice
1 egg, beaten
1/4 cup fine, unseasoned bread crumbs (or about 8 plain saltine crackers, crushed)
1 teaspoon fresh parsley, chopped fine (or ½ tsp. dried flakes)
1/2 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning

Preparation

1 In a large bowl, mix everything except the crabmeat. 2 When well combined, fold in the crab carefully, so you don't break it up. 3 Cover. Place in refrigerator for an hour to chill. 4 When ready to cook, form the mixture into 6 to 8 cakes (like making hamburger patties). 5 Place on a greased cookie sheet or baking tray, and bake at 450-degrees F until golden brown. 6 Or broil them: place the tray under it and broil for about 10 minutes until golden (cooking time will depend on the size of your cakes and your broiler/oven, so keep a careful eye on the crabcakes while cooking). 7 Serve with a squeeze of fresh lemon juice, or either cocktail or tartar sauce.

About


Easy, quick & authentic Maryland style crab cakes - that allow the flavor of the crab to shine through.