Northern Style Crab Cakes
| Jumbo lump crab, shells picked out |
10 lbs. |
| Saltine cracker crumbs |
3 cups |
| Spicelopedia Southwest Zesty Fiesta seasoning |
½ cup |
| Liquid egg |
2 ½ cups |
| Mayonnaise |
2 ½ cups |
| Dijon mustard |
¾ cup |
| Lemon juice |
1 cup |
| Parsley, chopped |
½ cup |
STEPS
- In a large mixing bowl, combine seasoning, egg, mayonnaise, mustard, lemon juice, and parsley. Mix until fully combined.
- Add crab and breadcrumbs. Gently mix until evenly combined, being careful not to break up the crab too much.
- On a parchment-lined baking sheet, portion 4 oz. of mixture and shape into patties.
- Tightly wrap patties in plastic wrap and refrigerate for at least 30 minutes before baking.
- Bake at 400°F for 12–14 minutes, or until internal temperature reaches 145°F.
