The Crab Cake Guy

ATLANTA FISH MARKET CRAB CAKES
courtesy of Rachel Ray, Food Network

Ingredients
1 teaspoon cayenne pepper
2 teaspoons white pepper
1 teaspoon kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
1 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook’s Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional

Directions

1. Preheat the oven to 350 degrees F.

2. Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined.

3. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.

4. Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side.

5. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.

6. If removing fresh cooked crabmeat from shells, be careful not to break large crabmeat nuggets.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Cooks.com - Crab Cake Recipes
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso