Lloyd's Original Crabmeat Cakes
Dr. Patrick Lloyd
Over 10,000 Sold - Over 10,000 Given Away
ingredients
- 12 lb. handpicked blueclaw crabmeat
- 12 eggs
- 1.38 lb. mayonnaise
- 2 lb. Japanese breadcrumbs, divided
- 1/2 cup dried parsley
- 1/4 cup dried dried mustard
- 1/4 cup crab seasoning
- 1/4 cup dried chives
- To Fry:
- 1/2 cup olive oil
- 1/2 cup butter
- To Bake:
- cooking spray
directions
- 1
Add .62 lb breadcrumbs to all other ingredients except crab and mix thoroughly.
- 2
Add mixture to crab and mix gently (don’t break up crabmeat chunks).
- 3
Form into 4oz. cakes, about the size of a baseball. Dredge in remaining breadcrumbs.
- 4
To Fry: Heat oil and butter until bubbly. Add cakes 4-5 at a time and brown each side, about 8 minutes total. Add more oil and butter as needed.
- 5
To Bake: Preheat oven to 400 degrees F. Place cakes on baking tray and spray cakes with cooking spray. Bake 15 minutes until golden.
- 6
Serve on hamburger rolls. No condiments necessary.
notes
Original Recipe
Source: Dr. Patrick Lloyd
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