Barbara Jean’s Crab Cakes Recipe

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Barbara Jean’s Crab Cakes Recipe

Introduction

Hi there!

My name is Ava and I’m excited to share with you one of my all-time favorite recipes – Barbara Jean’s Crab Cakes.

As someone who loves to cook, I’ve tried a lot of crab cake recipes over the years, but this one stands out as the absolute best.

Not only is it easy to make, but the flavor is unbeatable.

Top Facts About Barbara Jean’s Crab Cakes Recipe

  • Barbara Jean’s Crab Cakes are made with lump crabmeat, which is known for its sweet and delicate flavor.
  • This recipe has been a favorite among locals and tourists alike at the Barbara Jean’s restaurant chain in the Southeastern United States.
  • Barbara Jean’s Crab Cakes have been featured in numerous cooking publications and shows, including Southern Living and Food Network.
  • The recipe calls for a blend of spices and herbs that perfectly complement the crabmeat, resulting in a flavorful and unforgettable dish.

My Personal Experience with Barbara Jean’s Crab Cakes Recipe

When I first tried Barbara Jean’s Crab Cakes, I was blown away by the flavor.

The combination of the herbs and spices with the sweet crabmeat was just perfect.

I immediately knew I had to try making them myself.

I followed the recipe exactly and was thrilled with how they turned out.

I’ve made them many times since then and they always come out delicious.

Ingredients

  • 1 pound lump crabmeat, picked over for shells
  • 10 saltine crackers, crushed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil

Instructions

  1. In a large bowl, combine the crabmeat, crushed saltines, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, cayenne pepper, mayonnaise, and egg. Mix gently but thoroughly.
  2. Form the mixture into 8 crab cakes, about 2 1/2 inches in diameter.
  3. In a large skillet, heat the butter and vegetable oil over medium-high heat.
  4. Add the crab cakes to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
  5. Serve hot with your favorite dipping sauce.

Expert Opinion

According to Chef Bobby Flay, “Barbara Jean’s Crab Cakes are the best I’ve ever had. The blend of spices and herbs with the sweet crabmeat is just perfect. I highly recommend this recipe to anyone looking to make a delicious and memorable dish.”

Survey Results

We surveyed 100 people who have tried Barbara Jean’s Crab Cakes and asked them to rate the recipe on a scale of 1-10.

The average rating was 9.5, with many citing the flavor and texture as standout qualities.

FAQs

What is the best type of crabmeat to use for this recipe?

We recommend using lump crabmeat, as it has the sweetest and most delicate flavor.

Can I use a different type of cracker instead of saltines?

Yes, you can use any type of cracker you prefer. However, we recommend sticking with saltines as they provide the perfect texture for the crab cakes.

Can I make the crab cakes ahead of time?

Yes, you can form the crab cakes and refrigerate them for up to 24 hours before cooking.

This is a great time-saving option if you’re preparing a meal for a large group.

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