Northern Style Crab Cakes

DESCRIPTION

Northern Style Crab Cakes are made with jumbo lump crab, Dijon mustard, lemon juice, parsley, and a light binder that lets the sweet crab flavor remain the star. Baked until golden and tender, they deliver a clean, coastal seafood profile with bright citrus notes and a delicate texture that fits well on upscale seafood and American-style menus.

INGREDIENTS

Approx. Yield: 50 × 4 oz. 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

1. In a large mixing bowl, combine seasoning, egg, mayonnaise, mustard, lemon juice, and parsley. Mix until fully combined.
2. Add crab and breadcrumbs. Gently mix until evenly combined, being careful not to break up the crab too much.
3. On a parchment-lined baking sheet, portion 4 oz. of mixture and shape into patties.
4. Tightly wrap patties in plastic wrap and refrigerate for at least 30 minutes before baking.
5. Bake at 400°F for 12–14 minutes, or until internal temperature reaches 145°F.