SEASONED CRAB CAKES

Seasoned Crab Cakes image

At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. -Betsy Hedeman, Timonium, Maryland

Provided by Taste of Home

Time 30m

Yield 8 crab cakes.

Number Of Ingredients 12

Ingredients

3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
2 large eggs
3 tablespoons mayonnaise
3 tablespoons half-and-half cream
1 tablespoon lemon juice
1 tablespoon butter, melted
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 cup dry bread crumbs
1/2 cup canola oil

Steps:

In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist). , Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.

Nutrition Facts : Calories 197 calories, Fat 15g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 640mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.