Legal Sea Foods Crab Cakes
Add to Recipes
Made With Our
Directions
Item No.
111321
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
547005
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1/3 cup Stonewall Kitchen Farmhouse Mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon dry mustard
- 1 teaspoon seafood rub (or your favorite seafood seasoning)
- 2 teaspoon Worcestershire sauce
- 1 large egg, slightly beaten
- ½ cup roughly crushed oyster crackers
- 1 pound fresh lump crabmeat
- Legal Sea Foods Seafood Remoulade Sauce
- 4 lemon wedges
Directions
- Combine the mayonnaise, mustard, dry mustard, seafood rub or seasoning, Worcestershire sauce and egg in a medium bowl.
- Stir in the crushed oyster crackers and lump crabmeat until well combined. You should be able to roughly form a ball with the mix. Refrigerate for 1 hour.
- When ready to bake, preheat oven to 400°F.
- Remove the crab cake mix from the refrigerator and form into 12 small or 4 large rounded cakes. Do not apply too much pressure when forming them, you do not want them to be packed too tightly.
- Place cakes on a parchment lined baking sheet. Bake for 15-20 minutes until browned and cooked through.
- Serve with Legal Sea Foods Seafood Remoulade Sauce and a wedge of lemon.
Variation: If you would prefer to pan fry your crab cakes, form them into patties and pan fry in oil until browned on both sides.
