JACO’S BAYFRONT BAR & GRILL
SCOTT SMITH

 

1 lb. jumbo lump crab meat
¼ lb. Ritz crackers
1 cup heavy-duty mayonnaise
1 tsp. Worcestershire sauce
11/2 Tbsp. Dijon mustard
2 eggs, beaten
1 tsp. cayenne
½ Tbsp. dry mustard powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. white pepper

Beat eggs and add al wet and dry ingredients together, except crab and crackers. Mix until smooth. Crumble the crackers and add to the wet mix until the crackers are completely coated. Fold in the crabmeat gently with your hands. Let stand for one hour in the refrigerator. Portion the crab mixture into 2 ounce crab cakes and place on a parchment lined sheet pan. To cook, spray a baking sheet with non-stick spray and cook in the oven at 350 degrees for 4-5 minutes or until lightly golden brown.