Cherokee Town & CC Crab Cakes

Cherokee Town & Cc Crab Cakes Recipe

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Christine Parks


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

★★★★★ 2 votes
5 Crab Cakes


1 c
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
saltine crackers
1 Tbsp
melted unsatled butter

How to Make Cherokee Town & CC Crab Cakes


  • 1Mix 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.
  • 2Preheat oven to 350 degrees. Lightly grease a small baking sheet.
  • 3MAYONNAISE-In the bowl of a food processor, combine mayonnaise, egg, Old Bay, Dijon Mustard, dry mustard, salt, Worchestershire and lemon juice. Refrigerate.
  • 4CAKES-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.
  • 5Place 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.
  • 6Serve hot and enjoy!

Printable Recipe Card

About Cherokee Town & CC Crab Cakes

Course/Dish: Other Main Dishes, Seafood