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Crab Cakes

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Crab Cakes
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Crab Cakes

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Recipe by Chef Riq Course: MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This crab cake recipe will become a favorite due to its minimal use of bread, allowing the full taste of crab and spices to shine.

Ingredients

  • 1/2 cup per pound of carb

  • 1 tsp stone ground dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp fresh lemon juice

  • 1 dash tabasco sauce

  • 1 each egg yolk for per pound of crab

  • 2 tsp old bay

  • 1 tsp parsley fresh or dried

  • 3 slices of bread per pound of crab cubed no crust

  • 1 lb jumbo lump or lump crab meat

Directions

  • Mix all of the wet ingredients.
  • Add the spices, to the wet ingredients and taste to adjust the flavor.
  • Place the bread and the crab in a bowl and add the wet ingredients a little at a time for consistency.
  • Use a big scoop to scoop out the crab mix and do not pack in the scoop. Spray the sheet pan with Pam and place the crab cake mixture on the sheet pan (cookie sheet). Brush with melted butter and sprinkle with smoked paprika.
  • Bake in a 400-degree oven for 10 minutes. The crab cakes will be soft-handled with care when transferring from the sheet pan to the plate,
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