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Coastal Crab Cakes

SeafoodOvenGastro-Pub

Time: 1 hour

Yield: 2 servings

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About

Maryland flavor in a small package means big results! Coastal Crab Cakes pack sweet and savory crabmeat into a delicious patty with tangy Dijon, creamy mayo, fresh herbs, and of course, the ultimate zesty seasoning of Chesapeake Bay! Baking them rather than frying ensures perfectly even cooking and much less grease, too! Take a trip to the Free State with Coastal Crab Cakes!

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Ingredients

  • For the crab cakes:
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay® seasoning
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1 pound fresh lump crabmeat, picked through
  • 2/3 cup saltine crackers, crushed into fine crumbs
  • Optional, for serving:
  • fresh parsley leaves, to taste
  • lemon wedges, to taste
  • cocktail sauce, to taste, store-bought or homemade

Directions

Step 1 -In a large bowl, add the egg, the mayonnaise, 1 tablespoon of the parsley, the Dijon mustard, the Worcestershire sauce, the Old Bay, the lemon juice, and the salt and whisk to combine.

Step 2 -Add the crabmeat to the mayonnaise mixture and fold gently to combine.

Step 3 -Add the cracker crumbs to the crab mixture and use a rubber spatula to very carefully fold it together, being careful not to break the crabmeat apart.

Step 4 -Cover the bowl and refrigerate the crab mixture for at least 30 minutes and up to overnight.

Step 5 -Preheat the oven to 425 degrees F.

Step 6 -Line a baking sheet with a silicone baking mat.

Step 7 -Use a 1/2-cup measuring cup to scoop the crab mixture into 6 mounds and place them on the prepared baking sheet.

Step 8 -Use a spoon to help shape the crab cakes so that they are even and they’re not falling apart. Do not flatten them.

Step 9 -Bake the crab cakes until they are light brown around the edges and on top and they reach an internal temperature of 145 degrees F, about 12-14 minutes.

Step 10 -Top with the remaining parsley leaves and the lemon wedges.

Step 11 -Serve with the cocktail sauce.

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