| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 16 to 24 crab cakes |
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 16 to 24 crab cakes |
Ingredients
- 12 large eggs
- One 30-oz jar mayonnaise, such as Hellman’s
- 2 ounces dry mustard
- 2 ounces mustard
- 2 ounces seafood seasoning
- 1 ounces Worcestershire sauce
- 8 pounds jumbo or colossal lump crabmeat
- 1 loaf white bread, crust removed, finely chopped
- 8 ounces (2 sticks) unsalted butter, melted
Instructions
- Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 646 |
| Total Fat | 48 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 39 g |
| Cholesterol | 329 mg |
| Sodium | 1455 mg |
| Serving Size | 1 of 20 servings |
| Calories | 646 |
| Total Fat | 48 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 39 g |
| Cholesterol | 329 mg |
| Sodium | 1455 mg |
Reviews
Best recipe is the one on the back of the Old Bay can.
I thought it was ehhh, my husbands recipe is much better. We had to cook it longer than the recipe advised. I think we just like Dungeness Crab more. We had to try to reduce the recipe to an amount a home cook would make.