Main Dish

Gulf Crab Cakes

... from Aunt Sandy's Kitchen

• Serves: 8-10 servings
• Prep Time: 15-20 minutes
• Cooking: 35-45 minutes

Print

Gulf crab cakes are made from blue crab that are harvested all along the Gulf Coast. Their meat has a sweet, delicate flavor and tender texture. Gulf crab meat is often less briny than its Atlantic counterparts, offering a cleaner taste that shines through in every bite. Gulf crab cakes are versatile and can be served as appetizers, main courses, or even in sandwiches.

Ingredients

• 2 tablespoon mayonnaise
• 2 teaspoon yellow mustard
• 1 tablespoon Worcestershire Sauce
• 2 teaspoons Old Bay Seasoning
• 1 tablespoon parsley flakes
• ½ lemon, juiced
• 2 eggs, beaten
• 1 tablespoon baking powder (optional)
• 2 lb crabmeat (jumbo, lump or claw)
• 12-16 tablespoons (1 cup) saltine cracker crumbs or breadcrumbs
• 4 tablespoon oil

Directions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine mayonnaise, mustard, Worcestershire Sauce, baking powder, parsley flakes, Old Bay Seasoning, lemon juice, and beaten egg. Mix well.
3. Place crabmeat in a pan large enough to spread into a thin layer.
4. Sprinkle saltine crumbs over crabmeat and toss together.
5. Add crab mix to mayonnaise mixture and fold together being careful not to break the lumps of crabmeat.
6. Shape into cakes. (If crab cake mixture is not holding together enough too moist add more binder by adding more egg and saltine cracker crumbs or breadcrumbs.)
7. Place cakes in the refrigerator for at least 30-60 minutes prior to cooking.
8. Heat oil in a nonstick skillet (ceramic) and brown crab cakes on both sides (about 4 minutes per side).
9. Place golden-brown crab cakes on a baking sheet.
10. Place crab cakes in preheated oven and bake at 350°F (175°C) for 10-15 minutes flip cakes and cook for another 10-15 minutes or until heated thoroughly and crispy.
11. (Alternate baking time: preheat oven to 400°F (200°C), bake cakes for 10-12 minutes flip cakes and cook for another 10-12 minutes.)