Light Crab Cakes (version 2)

Category: Fish & Seafood


1 lb. lump crab meat
1/2 cup vegetable oil for frying
2 large eggs, lightly beaten
1 tsp. Creole brown mustard
1/2 tsp. Kosher salt
1/2 tsp. Ground white pepper
2 tsp. Worcestershire
2 Tbsp mayonnaise
2 Tbsp freshly chopped parsley
2 tsp. Fresh lemon juice
1 cup of bread crumbs


Preheat your oven to 450. Combine everything in a bowl except the oil and the bread crumbs, being careful not to pulverize the crab meat. You want nice big chunks of crab. A plastic bowl works the best because sometimes lemon juice in metal bowls can develop a metallic taste. Then gently mix half of the bread crumbs in, reserving the other half for a last minute dredging of the crab cakes when formed. Shape the crab cakes to about 4 inches in diameter. Again; be gentle, these will be fragile. Now pat some the top and bottom of the crab cakes with more bread crumbs, almost like a protective outer coating. In a saute pan heat up the oil over a medium flame until it becomes loose and runny. This indicates that its approaching the desired temperature. Now carefully place the crab cakes in the pan. Do not over crowd them, give them plenty of room. Brown them on one side, flip them over, and place the pan in the oven for about 5 to 7 minutes until brown and fluffy.

Other recipe variations of Light Crab Cakes :

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