Crab Cakes

Check our Lucky 32 Southern Kitchen Blog Post – Blue Crabs Are Beautiful Swimmers

• ½ lb Crab Meat – Backfin
• ½ lb Crab Meat – Claw
• 1 tbsp Lemon Juice
• 2 Eggs
• 4 ½ tsp Mayonnaise
• 1 ½ tsp Old Bay Seasoning
• 1 tsp Ground Mustard
• 1 tbsp Grated Parmesan Cheese
• 2 ½ tbsp Diced Celery
• 2 ½ tbsp Diced Green Bell Pepper
• 2 ½ tbsp Diced Onion
• 1 tbsp Chopped Fresh Parsley
• 1 cup Bread Crumbs
• 2 cups Corn Meal (to dredge)

3 tbsp Oil

Carefully pick all shells out of crab meat and set aside. In a large mixing bowl, blend eggs, mayonnaise and lemon juice. Using a wire whisk, stir until well blended. Add Old Bay, mustard, and Parmesan, continue blending. Add all other ingredients except corn meal and oil. Work ingredients together well until mixture is blended and hold together. Form mixture into 3 oz cakes. Dredge cakes in corn meal and sauté in hot oil. Serve with cocktail and tartar sauce.

Makes: 4 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.