Amazing Crab Cakes made from scratch
- Sauce for Crab Cakes
- 1 Cup Mayonnaise
- 1 Tbl Guldens or crushed seed Mustard
- 1 Tbl Dijon Mustard
- 1 Tbl Worcestershire Sauce
- 1 1/2 Tbl Old Bay
- 1 1/2 tsp Sugar
- 2 Tbl Chopped Parsley
- 1 Egg
- 2 Tbl Lemon Juice
- Crab Cakes
- 2 lbs Jumbo Lump Crab
- 1 Cup Japanese (Panko) Bread Crumbs
- 1 1/2 Cups Crab Cake Sauce
Preparation time 15mins
Cooking time 75mins
Combine Crab Cake Sauce in bowl
Make sure you use a teaspoon of sugar not Tablespoon.....
In large bowl combine crab and bread crumbs and gently blend together using hands being careful not to break up large pieces of crab.
Allow bread crumbs to soak up liquid from crabmeat (5 minutes)
Add crab sauce and gently fold mixture.
Allow to rest for at least one hour before portioning. This allows it to bind together better.
Pan fry or bake; pre heat oven 375 make cakes about 3/4 of an inch thick, bake 15min and then flip 10 to 15min more until golden brown.