Copycat McCormick & Schmick's Blue Crab Cakes Recipe

ingredients

1/4 cup mayonnaise
1/2 cup pasteurized eggs
1/2 tablespoon bay seasoning
1/2 teaspoon coarsely ground black pepper
1/2 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 loaf white bread, crust removed, and diced to about 1/4 inch
2 pounds blue crab meat*
3 tablespoons chopped fresh parsley

directions

* Use only fresh crab meat, not pasteurized meat.

Combine mayonnaise, eggs, bay seasoning, dry mustard, salt, and Worcestershire sauce in a bowl to form a sauce base.

Mix the bread, crab meat, and parsley in a separate bowl. Gently fold the sauce into crab meat mixture. Be careful not to break crab meat. The mixture must be made at least two hours before forming into crab cakes so the bread will absorb the liquid. Once chilled, portion into 4-ounce cakes. Chill before cooking.

These cakes can be deep-fried, pan fried, or lightly drizzled with oil and baked in 400 degrees F oven. Serve with tartar sauce and garnish with lemon and parsley.

If deep frying, fry until cakes are a deep golden brown; if pan-frying, fry 3 to 4 minutes per side, until the cakes are a deep golden brown.

Recipe Source: Doug Fulton, Executive Chef, McCormick & Schmick

nutrition data

338 calories, 13 grams fat, 20 grams carbohydrates, 34 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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