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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (1) egg
⅓ cup (79 ml) mayonnaise
1 ½ teaspoon (3 grams) Old Bay seasoning
½ teaspoon (3 grams) salt
½ cup (54 grams) Italian breadcrumbs
½ tablespoon (2 grams) finely chopped fresh parsley
½ tablespoon (7 ml) Worcestershire sauce
1 teaspoon (5 grams) Dijon mustard
1 pound (454 grams) cooked lump crab meat
2 tablespoons (28 grams) butter melted (optional)
▢Lemon for serving
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Directions: |
Directions:1. Whisk the egg in a large bowl. Place all of the remaining crab cake ingredients, except for the crab, in with the egg. Mix until well combined.
2. Gently fold in the crab meat being careful not to break it up too much.
1 pound cooked lump crab meat
3. Cover the crab and breadcrumb mixture and place it in the refrigerator for 30 minutes (or up to 24 hours) to let the flavors meld and the breadcrumbs hydrate.
4. Preheat the oven to 425°F (245°C). Line a baking sheet with parchment paper.
5. Scoop ½ cup portions of the crab mixture onto the prepared baking sheet with about 1 ½ inches of space between each. Use a fork or a spoon to gently push down any bits of meat sticking up but do not flatten the crab cakes.
6. Brush the tops with melted butter, if using.
7. Bake for 12-15 minutes, or until the crab cakes turn golden brown. Serve with lemon wedges and your favorite sauce.
8. Lemon for serving |
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Crab Cake Sauce |
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Ingredients: |
Ingredients: ½ cup (118 ml) tartar sauce
1 tablespoon (12 grams) sour cream
2 teaspoons (10 grams) lemon juice about half a lemon
½ tablespoon (2 grams) parsley finely chopped
1 teaspoon (2 grams) Old Bay seasoning
1 teaspoon (6 grams) Worcestershire sauce
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Directions: |
Directions:1. Place the ingredients in a small bowl and whisk to combine.
2. Cover with plastic wrap or transfer to an airtight container and place in the refrigerator until you are ready to serve.
Notes
Makes about ⅔ cup of sauce.
Store in the refrigerator for up to 5 days.
Customize your sauce with any of these additions:
1-2 tablespoons of pickle relish or capers
1 tablespoon Dijon mustard
1 tablespoon of finely minced fresh fresh parsley or fresh dill
1 teaspoon paprika or ½ teaspoon cayenne pepper |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes or longer |
Personal
Notes: |
Personal
Notes: Substitutions: Replace the bread crumbs with Panki breadcrumbs, crushed saltine crackers, or Ritz cracker crumbs.
Storage: Wrap tightly with plastic wrap and refrigerate for up to 3 days. These crab cakes can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Top with a thin slice of butter and bake at 350°F (177°C) for 12-15 minutes or microwave in 15-second intervals until warm in the center.
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This recipe for Baked Maryland Crab Cakes is from