2 slices, white bread
5 TBS mayo
½ TBS yellow mustard
½ TBS lemon juice
1.5 TBS Old Bay Seasoning
1 TBS chopped parsley
1 TBS chopped green onion
1 lb. crabmeat, lump, picked of all shell
1 lb crabmeat, petite jumbo lump, picked of all shell
Combine mayo, mustard, egg, Old Bay, parsley and green onions.
Dice toasted bread (1/4 in) and add to wet ingredients, combine thoroughly.
Add crab meat and combine gently to keep integrity of lumps.
Form into crab cakes. Yield will be 12 each, 4 oz cakes
Hand form or mold to desired spec. (4-5 oz)
Flat grill cooking:
!. Place cake on oiled surface and cook 2 minutes
2. Turn, cook for additional 2 minutes
3. Finish/ hold under sally prior to plating
Many thanks to Bud Boswell for contributing this recipe for his crab cakes! As a supportive partner in the field, Bud continues to spread the word on the Quality and Consistency of both our BOSS and Supreme brand crabmeats.
More Crab Recipes
Bud's Crab Cake Recipe
Crab Stuffed Portabellas
Maryland Cream of Crab Soup
Mom’s Crab Dip
Southwest Crab Dip
Southwestern Crab Dip
Traditional Chesapeake Crab Cakes
Vegetable Crab Soup