249 crabmeat cakes with mustard sauce Recipes

crabmeat, mayonnaise, italian bread crumbs, egg, seafood seasoning, worcestershire sauce, dry mustard, try adding a dash of cayenne and a littl lemon zest as sheba suggests

crabmeat, shredded and picked over to remove shells and cartilage (imitation is okay to use), green bell pepper, diced small, red bell pepper, diced small, shredded carrot, diced onion (green onion is okay), egg, beaten, garlic powder, salt and black pepper, cayenne pepper, mustard powder, mayonnaise (not salad dressing), worcestershire sauce, breadcrumbs (for coating ), vegetable oil (for frying )

crabmeat, white bread, crusts trimmed, egg, beaten, mayonnaise, dijon-style prepared mustard, worcestershire sauce, old bay seasoning tm, butter

crabmeat, shredded, dry bread crumbs, chopped fresh parsley, salt and pepper to taste, egg, mayonnaise, ground dry mustard, hot pepper sauce

crabmeat (lump crab, dungeness), panko breadcrumbs, chives, worcestershire sauce, grey poupon mustard, egg, mayonnaise, mayonnaise, fresh rosemary, chopped, garlic, chopped, lemon , juice of

crabmeat, egg , large, bread cubes, mayonnaise, salt, black pepper, onion flakes (optional), parsley flakes, worcestershire sauce, dry mustard, cooking oil (optional)

crabmeat , picked over, minced red bell pepper, mayonnaise, fresh breadcrumb, minced celery, minced red onion, chopped fresh parsley, old bay seasoning, salt, dry mustard, tabasco sauce, fresh breadcrumbs, red bell pepper, mayonnaise, lemon juice, minced garlic, hamburger buns, shredded lettuce, for topping, tomatoes, for topping, sliced red onion, for topping, cooking oil

crabmeat (preferably blue crab), minced onion, lightly sauteed, crushed saltine crackers, egg, mayonnaise, worcestershire sauce, dry mustard, old bay seasoning, salt and pepper, olive oil or vegetable oil (for frying), garlic, crushed and peeled, egg yolks, basil leaves, extra virgin olive oil, salt, lemon , juice of, red pepper flakes (optional), ground cayenne pepper (optional)

crabmeat, egg, mayonnaise, dry mustard, salt, pepper, worcestershire sauce, parsley flakes, lemon juice, cracker crumb (ritz or town house), old bay seasoning, paprika (optional)

crabmeat, italian bread crumbs or freshly ground, egg, mayonnaise, worcestershire sauce, salt - dash, pepper - dash, dry mustard, oil for frying

crabmeat, tb lemon juice, eggs, tb mayo, breadcrumbs, ts salt, ts pepper, ts dry mustard, ts worchestershire sauce, milk, flour, ts paprika, sauce, tb butter, tb flour, milk

crabmeat, egg, chopped celery, fat-free mayonnaise, lemon juice, white pepper, curry powder, ground red pepper, mustard powder, chopped fresh chives, unseasoned dried breadcrumbs, drops hot pepper sauce, ezekiel bread

crabmeat, italian seasoned breadcrumbs, egg, mayonnaise, salt, pepper, worcestershire sauce, dry mustard, oil (for frying )

crabmeat (i used blue crab ), eggs, breadcrumbs, sweetcorn, onion, finely diced, stalks celery, finely diced, carrot, finely diced, garlic cloves, fennel, finely diced, extra virgin olive oil, sea salt, fresh ground black pepper, japanese mayonnaise, mustard, fish sauce, brown sugar, crab roe

crabmeat, eggs, mayonnaise, horseradish mustard, parsley, chopped, salt, pepper, liquid hot pepper sauce, crackers or cracker crumb, oil (for frying )

crabmeat (not fish), canned milk, breadcrumbs, dry mustard, worcestershire sauce, drops texas pete, egg, well beaten

crabmeat (claw or backfin), egg, worcestershire sauce (or 2 tsp. powder ), yellow mustard powder, dried parsley, salt, black pepper, old bay seasoning, breadcrumbs (1/2 cup), mayonnaise

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.