If anyone ever asks me, what’s the best crap cake recipe, I’ll utter a name “Legal Seafoods Crab Cake Recipe” The main attraction of this recipe is its unique ingredients. I just love the taste from the very first day I have prepared this, seeing the ingredients at pinterest. I have slightly changed the process and this is how it infuses the flavour most.
Recipe of Legal Seafoods Crab Cakes
The perfect combination of lump meat with mayo and seafood rub makes the dish so tempting that you can never forget this recipe. Let’s check out what we need as ingredients and the process of preparing this recipe effortlessly at home.
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Ingredients we Need:
- 1/3 cup of mayonnaise (Stonewall Kitchen Farmhouse Mayo)
- 1 tsp of Dijon mustard
- 1 tsp of dry mustard
- 1 tsp of Seafood Rub (I prefer Stonewall Kitchen Maine seafood rub or your favorite seafood seasoning)
- 2 tsp of Worcestershire sauce
- 2 large eggs, slightly beaten
- ½ cup of roughly crushed legal seafood oyster
- 1lbs of fresh lump crabmeat
- 4 tbsp of Seafood Remoulade Sauce
- 4/5 lemon wedges
How to Make Legal Seafood Oyster Step by Step:
Step 1: In a medium sized mixing bowl, add 1/3 cup of mayo, 1 tsp of Dijon mustard, 1 tsp of dry mustard, 1 tsp of dry mustard, 1 tsp of seafood rub, 2 tsp of Worcestershire sauce, and 2 large beaten eggs. Mix them all finely using a whisk.
Step 2: When finely mixed up, stir in crushed legal seafood oyster, and 1 lbs of fresh lump crabmeat. Mix it up like you can form a ball with that mixer.
Step 3: After that, place the mixing bowl in a refrigerator for freezing crab cake at least for 1 hour. Better be keep it there for 4 hours.
Step 4: After 4 hours, the batter will be ready to bake. Remove from the fridge and set aside at room temperature.
Step 5: Set your oven for preheating at the temperature of 400 degrees F.
Step 6: Then, form the crab cake mix in 4 large rounded cakes. But do not press too much pressure while forming them.
Step 7: Line up baking sheets with parchment papers. And place the crab cakes on the baking sheet.
Step 8: Bake for 15 minutes to 20 minutes or until the crab cake is browned and cooked finely.
Remove from the oven and serve with Legal seafood remoulade sauce or legal seafood crab dip along with lemon wedges.
There is no doubt why people love crab cake so much. Me and my family have this dish every Monday lunch. The tang of flavours ensure the perfect bite every time you have.
Besides, preparing this is not a big deal. Here I have seen so many people questioning “can I freeze crab cakes” but in this recipe freezing is a vital point. Let’s enjoy them at home without any ado.