Tuesday, February 11, 2014

Jason's Blue Crab Cakes

Jason's Blue Crab Cakes

These are just awesome and not hard to make.


16 ounce can of Great Blue brand lump crab meat (I buy at Poole's Meat Market here in Wabash).

2 medium eggs
1/2 cup regular mayonnaise
1 tsp. Old Bay Seasoning
1 tbsp. dried parsley flaskes
1/4 tsp. garlic powder
1/4 tsp. lemon pepper seasoning
1 tbsp. dijon mustard
1 tsp. Worcestershire sauce
1-2 tbsp.'s unsalted butter
8-10 saltine crackers - finely crumbled

In a medium-large mixing bowl add the eggs and whisk till fluffy, add the mayo, Old Bay, parsley, garlic powder, lemon pepper, djon mustard and Worcestershire to the eggs and whisk till smooth and well blended.

The trick to the second part is "folding" the crab into the slurry mixture you've just created a bit at a time "without" breaking the crab lumps up any more than you have to. Adding about 20 percent of the crab at a time seemed to work for me and most of the lumps stayed intact for me.

Place plastic wrap (or some kind of cover) over the crab cake mix and refrigerate for at least an hour before cooking.


pre-heat the oven to broil and place the oven rack on the second slot down from the top. Spray non-stick cooking spray on a baking sheet and form 9-10 patties out of the crab cake mix being careful not to squish them any more than you have to. Once you have the patties laid out on the sheet add a small dollop of butter to the top of each crab cake.

Broil on high for 12 minutes checking occasionally to make sure they don't burn. Remove the crab cakes from the oven and move the oven rack to the top. Replace the crab cakes to the "top" rack and broil for 3 more minutes or until golden brown.

Serve and ENJOY!