Cantlers Crabcakes Food

CRAB CAKES

Crab Cakes image

Provided by Food Network

Time 55m

Yield 16 to 24 crab cakes

Number Of Ingredients 9

Ingredients

12 large eggs
One 30-oz jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounces Worcestershire sauce
8 pounds jumbo or colossal lump crabmeat
1 loaf white bread, crust removed, finely chopped
8 ounces (2 sticks) unsalted butter, melted

Steps:

Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.

MARYLAND JUMBO LUMP CRAB CAKES

Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Categories appetizer

Time 30m

Yield 6 to 8 cakes

Number Of Ingredients 8

Ingredients

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Steps:

Preheat the broiler.
In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

CANTLER'S CRABCAKES

CANTLER'S CRABCAKES image

Categories Shellfish

Yield 6-8

Number Of Ingredients 8

Ingredients

2 pounds lump crabmeat
1 teaspoon parsley
1 cup mayo
1 egg
Pinch of paprika
2 dashes Tabasco sauce
1 Tablespoon lemon juice
Pinch of salt and white pepper

Steps:

1. Mix all ingredients except for the lump meat. 2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat. 3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes. 4. Serve with a parsley garnish and lemon wedge on the side. 5. Makes 6 to 8, 5-ounce small lump crab cakes

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