Camden Yard Crabcakes

Found This One At Food Network.com

1 pound jumbo lump crabmeat
1 pound backfin crabmeat
8 ounces mayonnaise
2 eggs,large
3 ounces Dijon mustard
2 ounces Japanese bread crumbs
1-ounce fresh lemon juice
2 teaspoons Old Bay seasoning
1 tablespoon fresh chopped parsley

Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.
Form crab cake mixture into 3.5-oz balls, and flatten slightly.
Bake on lightly oiled baking pan at 375 degrees for 12 minutes or to light brown in color.

2 comments

  1. Kellia

    I have never heard of Japanese bread crumbs. How do they differ from Italian bread crumbs?

    How easy is this to make and how does it taste?

Leave a Reply to Kellia Cancel reply

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