1 lb. backfin
8 saltine crackers
1 teaspoon mustard
1 teaspoon mayonnaise
1/2 teaspoon salt
Instructions: View our Crab Cakes
Mix ingredients. Make into cakes and fry in hot oil until golden brown.
Bake: Preheat oven to 400 F. Place crab cakes on baking sheet coated with olive oil. Bake for approximately 18-20 minutes. If thawed, bake for 15 minutes. For best flavor brush with either melted butter or mayonnaise prior to cooking.*
Pan Saute: Thaw under refrigeration. Saute at medium heat in olive oil and/or butter, covered for 4-5 minutes per side. Cakes may be cooked from the frozen state for a longer period of time. Microwave cooking is NOT recommended.*
Cook until internal temperature is 165 F. for at least 30 seconds.
Crab Meat, Mayonnaise (Soybean Oil, Water, Eggs, Vinegar, Contains Less Than 2% of Egg Yolks, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavor, Calcium Disodium EDTA (to protect flavor)), Bread Crumbs (Bleached Wheat Flour, Yeast, Salt, Sugar, Partially Hydrogenated Soybean Oil), Eggs, Lemon Juice, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Seafood Seasoning, Garlic, Spices, Red Pepper. ALLERGENS: SHELLFISH, EGG, SOY and FISH. CAUTION: THIS PRODUCT MAY CONTAIN SHELL FRAGMENTS.
Recipe provide by Chesapeake Bay--Harvest of Health
- Graham & Rollins