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My Best Crab Cake Recipe
North Coast Seafoods
INGREDIENTS PREPARATION
Makes 11 crab cakes
2 large eggs, lightly beaten
1⁄2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning 1⁄4 cup chopped fresh parsley 4 drops Tabasco sauce
1⁄2 teaspoon Worcestershire sauce
1⁄4 teaspoon ground white pepper
1⁄2 teaspoon kosher salt
2 cups Pepperidge Farm Very Thin Sliced White Bread, crusts removed, cut into 1⁄4-inch dice
2 pounds jumbo lump crab, squeezed to remove excess water
Nonstick cooking spray or veg- etable oil, for cooking
1. In a large bowl, combine all the ingredients except for the bread and crab.
2. Fold in the bread until incor- porated, then carefully stir in the crab. Refrigerate 1 to 2 hours. Portion mixture into 11 crab cakes, each about 4 ounces and 1 inch thick.
3. To bake, preheat oven to 425°F. Spray a glass pie plate with nonstick cooking spray and place the crab cakes inside. Spray the tops of the crab cakes with cooking spray and bake until golden brown, about 12 minutes.
4. To pan-fry the crab cakes instead, heat a large non- stick pan over medium-high heat. Add enough oil to coat the bottom of the pan, add the crab cakes and cook until both sides are golden brown, 3 to 4 minutes per side.
164 – TASTE OF HOME