Cherokee Town & Cc Crab Cakes Recipe

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Cherokee Town & CC Crab Cakes

Christine Parks

By
@chihuahuacamper

This was listed in the AJC as one of 2011 Top recipes on 1/5/12.


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Rating:

Comments:

Serves:

5 Crab Cakes

Ingredients

1 c
mayonnaise
1
egg
1 Tbsp
old bay
1 tsp
dry mustard
1/2 tsp
kosher salt
1/3 tsp
worcestershire sauce
1/3 tsp
fresh lemon juice
1/2 lb
jumbo crab meat
1/2 lb
backfin crab meat
4
saltine crackers
1 Tbsp
melted unsatled butter

Directions Step-By-Step

1
Mix all the seasonings into a flavored mayonnaise that is used to bind the crab and cracker crumbs. You will have mayonnaise left over. Refrigerate and use within 3 days. The mayonnaise used in teh crab cakes will be cooked, by any leftover mayonnaise will contain raw egg. Pasteurized eggs can be used as a substitute.
2
Preheat oven to 350 degrees. Lightly grease a small baking sheet.
3
MAYONNAISE-In the bowl of a food processor, combine mayonnaise, egg, Old Bay, Dijon Mustard, dry mustard, salt, Worchestershire and lemon juice. Refrigerate.
4
CAKES-In a medium bowl, pick through crab meat and remove all bits of shell, being careful not to break up the chunks of meat. In a bowl of a food processor, purse crackers until they make fine crumbs. Add crumbs to crab with 1/2 cup flavored mayonnaise. Reserve remaining mayonnaise for another use. Form the crab mixture into 5 cakes.
5
Place cakes on baking sheet and brush with melted butter. Bake 20 minutes or until golden brown. You may also broil the crab cakes or pan fry them.
6
Serve hot and enjoy!

About this Recipe

Course/Dish: Other Main Dishes, Seafood