Feeling crabby?

In food on April 16, 2009 at 6:06 am
Who says a cake has to be sweet?

Who says a cake has to be sweet?

Craving seafood, we ran over to Whole Foods and picked up a 1lb tub of fresh, North Carolina lump crab meat. We’re aware, this is an expensive item, but this recipe makes 8 cakes so it’s really just $4-$6 per person (depending on how many you eat)…and boy, is it worth it!

When making crab cakes, we prefer to keep it simplemaximizing the meat while minimizing the breading. After all, what’s the point if you can’t taste the crab?

To build your cakes, combine Worchestershire sauce, mayonnaise, yellow mustard, Old Bay seasoning, a beaten egg, black pepper, crushed saltines and the juice of a lemon in a large mixing bowl. Once combined, it is best to add the crab meat slowly. You want it to stay in “lumps” so add it bit by bit, stirring gently until well mixed.

Now all that’s left to do is shape them into cakes, put them on a baking sheet and cook at 400° for 20 minutes, flipping once halfway through.

These crab cakes go great with a homemade remoulade, but are moist enough to stand alone.

In lieu of using these for an entrée, you could also make the cakes a smaller size and serve them as appetizers.

So, the next time you’re craving something fresh, remember, with this recipe you can have your cake and eat it too!

Until next time,



***To request a recipe, just shoot us an e-mail!


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