Yesterday, in honor of the running of the Preakness, I was in the mood for crab cakes. While I have lots of different recipes for them & enjoy trying new twists, I just wanted something really basic, & ended up using the recipe on the crab meat container with a bit of tweaking. They were WONDERFUL! The seasoning was spot on - flavorful without drowning the fresh taste of the crabmeat. And the less expensive claw meat that I used was also perfect - lots of flavor; nice-size pieces. This recipe makes 4 jumbo-size cakes, but you could easily make 8 smaller ones - just cut back on the baking time. Anyway - enjoy!
Breezy Jumbo Crab Cakes
(adapted from a Phillip’s crab cake recipe)
1 pound crab meat (I used Phillip’s claw, which worked very well)
1 tablespoon Worcestershire sauce
¼ teaspoon dry mustard
2 tablespoons mayonnaise
Juice from ¼ of a lemon
1 tablespoon coarse-ground or whole-grain prepared mustard
1 tablespoon unsalted butter, melted
¼ - ½ cup chopped Italian flat-leaf parsley
1 teaspoon Old Bay seasoning
½ cup dry seasoned bread crumbs (I used Progresso Italian-seasoned)
Preheat oven to 375 degrees & lightly oil a rimmed baking sheet. Thoroughly combine all ingredients except crab meat in a bowl. Gently but thoroughly fold in crab meat. Form gently but firmly into 4 large patties & place on oiled sheet & bake for 12-15 minutes or until just very lightly browned.
Serve with condiment(s) of choice – fresh lemon, tartar sauce, hot chili sauce, cocktail sauce, Thousand Island dressing, remoulade sauce, etc. – on toasted crusty rolls with lettuce, or plated as is with a green salad &/or shoestring fries on the side.