Recipe by Gay Gilmore
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
Top Review by Cilantro in Canada
I was intrigued by this recipe and decided to try it with cooked shrimp. I mixed everything but the shrimp in the food processor and then pulsed in the shrimp. I cooked them (as another reviewer suggested) in the oven at 375 for about 25 minutes on easy release foil with a little butter melted on the bottom and I sprayed the top with Pam. Wow these were fantastic. I made them about an hour before I needed them and put them in the fridge before cooking. Even my 13 year old thought these were great and asked me to make more.Thanks for a fantastic recipe.
- 453.59 g dungeness crabmeat
- 1 large shallot, finely chopped
- 1 large jalapeno pepper, finely chopped
- 44.37 ml cilantro, chopped
- 118.29 ml mayonnaise
- 1 large egg, beaten
- 14.79 ml Dijon mustard
- 4.92 ml Old Bay Seasoning
- 2-3 slice white bread, made into crumbs in the food processor
Directions See How It's Made
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.