1/1 Photo of Mcclellanville Lump Crab Cakes
1 hr 41 mins
1 hr 16 mins
These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charleston, SC. COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006. I have nt had the opportunity to make this recipe, but as soon as I do I will update!
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Units: US | Metric
- 1 cup best quality mayonnaise
- 1 egg white
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon seafood seasoning
- 1/4 teaspoon Coleman's dry mustard or 1/4 teaspoon spicy Dijon mustard
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra fine cracker meal
- 1 lb large lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
- 1 1/2 cups fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off
- 1/4 cup peanut oil
- 2 tablespoons unsalted butter
- 1Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
- 2Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
- 3Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
- 4When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
- 5Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
- 6When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
- 7Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
- 8NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
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Nutritional Facts for Mcclellanville Lump Crab Cakes
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 393.5
- Calories from Fat 247
- Total Fat 27.5 g
- Saturated Fat 6.1 g
- Cholesterol 77.7 mg
- Sodium 673.6 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.4 g
- Sugars 3.1 g
- Protein 18.9 g
The following items or measurements are not included: