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    You are in: Home / Recipes / Mcclellanville Lump Crab Cakes Recipe
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    Mcclellanville Lump Crab Cakes

    Mcclellanville Lump Crab Cakes. Photo by Sage

    1/1 Photo of Mcclellanville Lump Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 41 mins

    25 mins

    1 hr 16 mins

    bmxmama's Note:

    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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    Ingredients:

    Servings:

    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

    Directions:

    1. 1
      Whisk 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.
    2. 2
      Divide 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.
    3. 3
      Gently 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.
    4. 4
      When 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.
    5. 5
      Sauté 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.
    6. 6
      When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
    7. 7
      Serve 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.
    8. 8
      NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.

    Ratings & Reviews:

    • on October 25, 2007

      55

      This crab cakes were very good and so easy to prepare;I used only 2 tblsp of canola oil and it worked perfect. I made these for Photo Tag. Thanks for posting, Sage/Rita

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    62%
    Total Fat 27.5 g
    42%
    Saturated Fat 6.1 g
    30%
    Cholesterol 77.7 mg
    25%
    Sodium 673.6 mg
    28%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.1 g
    12%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    seafood seasoning

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