You are here: Home » Recipes » Carolina Crab Cakes Carolina Crab Cakes Recipe by Favorite Recipes Press Yield 3 to 4 servings Crab cakes can be prepared in advance for convenience. After browning, store them on a parchment-lined tray and refrigerate them until time to bake. PrintEmail Ingredients 2 pounds pasteurized jumbo lump crab meat2 eggs1/4 cup Japanese-style bread crumbs, or as needed to bind the crab cakes2 tablespoons minced chives Juice of 1/2 lemon1/3 cup mayonnaise1 1/2 tablespoons Dijon mustard1 1/2 tablespoons whole grain mustard1 tablespoon Old Bay seasoning Salt and pepper to taste2 tablespoons mild olive oil or butter Instructions Preheat the oven to 325F. Pick through the crab meat to remove any bits of shell. Combine with the eggs, bread crumbs and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt and pepper; mix well with a wooden spoon or gloved hands. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crumbs. Heat a medium skillet over medium heat and add the olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for 1 minute longer. Remove to a baking pan lined with baking parchment or sprayed with nonstick cooking spray. Bake for 15 minutes or until cooked through. Serve immediately. Makes 6 to 8 cakes. Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).