Wharf Rat Crab Cakes Recipes

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WHARF RAT CRAB CAKES



Wharf Rat Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield varies according to size

Number Of Ingredients 9

1 pound jumbo lump crab meat
1 to 2 cups bread crumbs
2 cups mayonnaise
1 egg
2 tablespoons Dijon mustard
2 tablespoons Old Bay Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoons horseradish
1 lemon, juiced

Steps:

  • Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
  • In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet. Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entree). Thoroughly heat crab cakes for 10 to15 minutes at 375 degrees and finish under the broiler to brown the top. Crab cakes can also be pan-fried.

BAKED CRAB CAKES



Baked Crab Cakes image

These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.

Provided by Rita1652

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon parsley, minced
1 scallion, finely sliced
1/2 cup breadcrumbs
1/4 cup cheese, grated
1 teaspoon Old Bay Seasoning
1 lb lump crabmeat
1 tablespoon olive oil
lemon slice
tartar sauce

Steps:

  • Preheat oven to 375.
  • Mix all cake ingredients together but crab meat and oil.
  • Gently toss in crab meat and form 8 patties.
  • Place on sprayed sheet pan then sprinkle each lightly with olive oil.
  • Bake for 15 minutes.
  • Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.

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