Crab Cakes

There may not be any tastier way to eat crab than in a crab cake. And while many restaurants fail to grasp this basic concept, the only way to make a really good crab cake is to use — surprise — lots of fresh crab. These cakes fry up golden brown and they melt in your mouth, with the shredded meat providing the perfect amount of substance and that great crabby flavor you crave!

4 lbs. Crab meat, shredded

1 lb. Crab meat, lump

5 eggs

30 crushed crackers

1 cup mayonnaise

5 tbsp Worcestershire sauce

Fresh parsley

1 cup prepared mustard

Salt to taste

5 Tbsp Old Bay Seasoning

Vegetable oil for frying

Preheat oven to 200 F.

Pick over crab meat very carefully to remove shells and cartilage.

Beat eggs.

 Spread the 4 pounds shredded crab meat evenly in a flat pan.

Add crackers, mayonnaise, eggs, Worcestershire sauce, parsley, mustard, salt and the seasonings. Mix well with your hands.

Add the lump crab meat. Shuffle into the mixture gently.

Form into 30 cakes and dust with flour.

Fry at about 350º F for about 3 minutes on each side until golden brown.

Yields: 8-10 servings.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162