Seasoned Crab Cakes
Taste of Home
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At the National Hard Crab Derby in Chrisfield, Maryland, these scrumptious crab cakes won First Place for field editor Betsy Hedeman of Timonium, Maryland. “I entered them on a whim after trying many crab cake recipes for my family,“ she recalls. “We think these are delicious and hope you do, too.“
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Chill
TIME: Prep: 20 min. + chilling Cook: 10 min.
Ingredients:
- 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 1 cup cubed bread
- 2 eggs
- 3 tablespoons mayonnaise
- 3 tablespoons half-and-half cream
- 1 tablespoon lemon juice
- 1 tablespoon butter, melted
- 1-1/2 teaspoons seafood seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 cup dry bread crumbs
- 1/2 cup vegetable oil
Directions:
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes.