dash Crab Cakes

Crab Cakes with surimi Seafood and Wrocestershire sauce Serves 24
Crab Cakes with SEALEGS Surimi Seafood and Worcestershire sauce


4 1/2 cups White Bread Crumbs

12 ea. Eggs

9 Tbsp. Parsley, finely chopped

3 Tbsp. Worcestershire sauce

1 Tbsp. Hot Sauce

2 Tbsp. Old Bay style seasoning

3 lb. SEALEGS surimi seafood flake style

3 lb. SEALEGS surimi seafood shred style

As needed salt and pepper

As needed Tartar Sauce


Mix breadcrumbs and eggs in a large bowl.  Add chopped parsley, Worcestershire sauce, hot sauce and Old Bay style seasoning, stir to combine. Fold in SEALEGS surimi seafood. Season with salt and pepper to taste. Form into 5 oz. patties, place on a lightly buttered sheet pan. Preheat oven to 425F. Brush the top of the crab cake lightly with melted butter. Bake 8-10 minutes until lightly browned, remove and hold warm. Serving Style (for tray pass): Spread tartar sauce randomly over a serving tray.  Place the crab cakes on a tray and serve, garnish with additional chopped parsley.



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