Beazell's Cook Book

Baked Crab Cakes by Kevin Boudreaux

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Baked Crab Cakes - Contributed by Kevin Boudreaux  




1 pound crab meat

1/2 cup bread crumbs

2 eggs

5 tablespoons mayonnaise

1 teaspoon yellow mustard

1 teaspoon lemon juice

2 teaspoons Worcestershire sauce

1 1/2-2 teaspoon Beazell's Cajun Seasoning



Combine the eggs, mayo, mustard, lemon juice, Worcestershire, and 1 tsp. of your Beazell's Cajun Seasoning. Mix together until the eggs are beaten. Add the crab and breadcrumbs, and mix together gently with your hands, being careful not to break the crabmeat up.

Form the mixture into six balls. Place on a broiler pan lined with tin foil and sprayed with a little olive oil or Pam. Sprinkle the remaining Beazell's Cajun Seasoning on top. Refrigerate for 30 minutes to help firm them up.

After 30 minutes, broil on the top rack in your oven for a few minutes, until the top starts to get crusty. Switch the oven heat to 425 degrees and move the pan to the bottom rack, and bake for about 10 minutes. Let sit about 5 minutes before eating.


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