Best Big Mommas Crab Cakes Recipes

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

BIG MOMMA'S CRAB CAKES

Steps:

• In a large bowl, mix together all ingredients, except for the flour and cooking oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes in pan and fry until browned, about 4-5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4-5 minutes.
• Serve warm with dippin sauce (See Any Seafood Dippin Sauce Recipe).

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

HEALTHY CRAB CAKES FOR MY MOM

Steps:

• Lightly oil baking pan or cookie sheet.
• Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
• Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.
• Preheat oven to 350 degrees Fahrenheit.
• Bake crab cakes for 12-15 minutes. They will brown only slightly due to the lack of egg or oil. On the bright side, all ingredients are precooked before baking. If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.
• Serve hot with saltine crackers.
• NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together. If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half. .