Camden Yards Crabcakes


  • 8 ounces mayonnaise
  • 2 eggs, large
  • 3 ounces Dijon mustard
  • 2 ounces Japanese bread crumbs
  • 1-ounce fresh lemon juice
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon fresh chopped parsley
  • + 2 more ingredients
    • 1 pound jumbo lump crabmeat
    • 1 pound backfin crabmeat

1. Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.

View full recipe at SpringPad


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