Ingredients
3 lbs. Jumbo lump crabmeat
1 tbsp. Worchestershire sauce
3 large Raw eggs, beaten
2 tsp. Old Bay seasoning
1 1/2 tsp. Seasoning salt
3 tbsp. Fresh chopped parsley
3 tbsp. Dijon mustard
6 tbsp. Extra heavy mayonnaise
9 oz. Self rising flour

Recipe Instructions

Remove crabmeat from its container into a medium-sized mixing bowl. Gently run your fingers through the crabmeat to remove any excess shells. Add flour and toss lightly to coat the crabmeat.

Using a small whip, mix all other ingredients in a separate mixing bowl.

Place the crabmeat on top of the mixed ingredients. Gently fold the crab into the mixture (this helps prevent crab meat from breaking). When mixed evenly, place the crab cake into the refrigerator and allow to set one hour before cooking.

Cooking Instructions

Pour olive oil into a preheated Teflon saute pan. (Medium to high heat)

Using an ice cream scoop, take two large scoops of crab cake and place into saute pan. Turn down heat to low. Press down on the mixture with a spatula to form the crab cake into a 3/4-inch thick cake.

Cook for 2 to 3 minutes on each side or until golden brown. Remove the crab cakes from the saute pan and place them on a small sheet pan. Place sheet pan in a pre-heated 350-degree oven and cook for 10-12 minutes.

Makes 6-8 servings