Crab Cakes

A neighbor bought these tasty crab cakes to a neighborhood Christmas gathering. She kindly shared the recipe ~ it's the recipe used by a local country club. I made these for the Super Bowl and everyone commented how much they liked them. Sorry I forgot to take a picture. Last post without a picture. Promise. But do try these if you like crab cakes!

Crab Cakes ala Treesdale

Ingredients

3lbs of jumbo lump crab meat
7 1/2 TB mayo
3 TB Yellow Mustard
3 TB Worcestershire
3 TB Parsley
3 cups Bread crumbs
1 1/2 TB minced garlic
1 1/2 TB minced shallot

3 eggs

Directions
Mix together, shape & bake for 20-25 minutes @ 425 degrees

Mini Crabcakes

OK, so I forgot to take a picture of these. AND I am not sure where I got this recipe. Not a good start. But don't let that deter you! These were a welcome addition to our Super Bowl party.

Mini Crab Cakes
Ingredients
1 16 oz. can lump crab meat, drained well & picked over
1/2 small onion, grated
1 tbsp. finely minced celery (optional)
1/3 cup mayonnaise
2 tbsp. finely chopped scallions/green onions
1 egg
1 tbsp. lemon juice
1/3 cup bread crumbs
1 tsp. old bay seasoning
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
salt to taste

panko for breading

Combine everything in a bowl. Season to taste with salt. Form into small cakes about 1 1/2 inch in diameter. Dip in panko crumbs to coat. Freeze on greased baking sheet for at least 3 hours until firm. Transfer to a plastic container or bag for longer storage. Thaw before baking. Bake in a preheated oven 375, on a lightly greased baking sheet for 15 minutes or until heated through. Panko crumbs should be golden.