Cherokee Town & Cc Crab Cakes Recipe

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Cherokee Town & CC Crab Cakes

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


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!

About this Recipe

Course/Dish: Other Main Dishes, Seafood