cherokee town & cc crab cakes

(2 ratings)
Recipe by
Christine Parks
Jonesboro, GA

This was listed in the AJC as one of 2011 Top recipes on 1/5/12.

(2 ratings)
yield 5 Crab Cakes

Ingredients For cherokee town & cc crab cakes

  • 1 c
    mayonnaise
  • 1
    egg
  • 1 Tbsp
    old bay
  • 1 tsp
    dry mustard
  • 1/2 tsp
    kosher salt
  • 1/3 tsp
    worcestershire sauce
  • 1/3 tsp
    fresh lemon juice
  • 1/2 lb
    jumbo crab meat
  • 1/2 lb
    backfin crab meat
  • 4
    saltine crackers
  • 1 Tbsp
    melted unsatled butter

How To Make cherokee town & cc crab cakes

  • 1
    Mix all the seasonings into a flavored mayonnaise that is used to bind the crab and cracker crumbs. You will have mayonnaise left over. Refrigerate and use within 3 days. The mayonnaise used in teh crab cakes will be cooked, by any leftover mayonnaise will contain raw egg. Pasteurized eggs can be used as a substitute.
  • 2
    Preheat oven to 350 degrees. Lightly grease a small baking sheet.
  • 3
    MAYONNAISE-In the bowl of a food processor, combine mayonnaise, egg, Old Bay, Dijon Mustard, dry mustard, salt, Worchestershire and lemon juice. Refrigerate.
  • 4
    CAKES-In a medium bowl, pick through crab meat and remove all bits of shell, being careful not to break up the chunks of meat. In a bowl of a food processor, purse crackers until they make fine crumbs. Add crumbs to crab with 1/2 cup flavored mayonnaise. Reserve remaining mayonnaise for another use. Form the crab mixture into 5 cakes.
  • 5
    Place cakes on baking sheet and brush with melted butter. Bake 20 minutes or until golden brown. You may also broil the crab cakes or pan fry them.
  • 6
    Serve hot and enjoy!

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