Southern Crab Cakes
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Southern Crab Cakes
There nothing like a true crab cake made from lump crab meat and no fillers. Try our lump,
savory and meaty crab cakes of scrumptious.
Ingredients – Serves/6
- 1 lb. Jumbo crab meat
- 1 large egg
- ¼ cup mayonnaise (ex. Hellmann’s Extra Heavy)
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon House of CeCe’s – Hot Pepper Salt
- ¼ teaspoon Ms. Dash Original Blend
- 14 Kellogg's Club® Original Crackers, crumbled
- 1 tablespoon freshly parsley, chopped
Method of Production
Preheat the oven to 350 degrees. Drain the crab meat and set aside in a small bowl. In a large bowl, whisk together the egg, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, parsley, House of CeCe’s – Hot Pepper Salt and Ms. Dash blend. Gently stir in the crab meat (be sure not to break up the lump meat) and club crackers. Now mix the mixture with your hands lightly; and cover with plastic wrap and refrigerate for about an hour or overnight. Note: The mixture should be slight wet.
Remove the mixture from refrigerator once it has chilled. Shape the mixture into large, rounded mounds (do not flatten or make into patties). Place the crab cakes onto a lightly sprayed baking sheet. In addition, spray the tops very lightly with non-stick spray for browning.
Place the crab cakes into the oven and bake for about 10 to 18 minutes.
Tip: Add two to three ice cubs onto the baking pan in between the cakes; to help keep the bottoms from burning. Moreover, if you have smaller or large size crab cakes as stated in the recipe; your cooking time will vary for doneness.
Tip: Add two to three ice cubs onto the baking pan in between the cakes; to help keep the bottoms from burning. Moreover, if you have smaller or large size crab cakes as stated in the recipe; your cooking time will vary for doneness.
Southern Style Breakfast: Creamy Grits, and Crab Cakes with Brown Gravy.
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