Maryland Style Crab Cakes – Spring Dinner

Maryland Style Crab Cakes

Because these delicious Maryland Style Crab Cakes are baked, the sweet tender crab meat takes center stage. Read, Cook & Share!

Maryland Style Crab Cakes

We treated our friends Rick & Tracey to dinner recently for helping us with some projects around the house (we have wonderful friends!)  With Spring in the air, I decided to create a menu which embraced the flavors of the season. These delicate and delicious baked crab cakes make for a great spring-themed entree when paired with morel mushroom Risotto.  Roasted asparagus & bell peppers rounded out the main course. Last but not least, we ended with Rhubarb Raspberry Crostata with vanilla ice cream for dessert. Yummy! 

 

Rhubarb Raspberry Crostata

This dessert recipe will be coming shortly.

Mother’s Day Brunch Idea

These crab cakes would also be a great idea for a Mother’s day brunch. You could incorporate them into an Eggs Benedict creation if you are feeling ambitious. Or serve them with a simple green salad if you prefer the easy route.

Giving Due Credit 

It’s always important to give due credit, which I do by naming the source in the notes section of my recipes. In this case, a little additional back story is in order.  I was first treated to these crab cakes when Susan, from my Gourmet Group, made these as an appetizer for one of our gatherings. Everyone was wowed by the recipe, and they became known in our circle as “Susan’s crab cakes. ” However, it’s important to note that Susan actually scored this recipe when she attended a cooking class featuring recipes from Oceanaire Seafood Room (and we are so glad she did!)

Maryland Style Crab Cakes

Serving Size: 4-6 servings

Maryland Style Crab Cakes

Ingredients

    Crab Cakes
  • 2 eggs, beaten
  • 1 c. mayonnaise
  • 1/4 tsp. dry mustard
  • 1/2 tsp. Old Bay Seasoning
  • 2 tbsp. fresh parsley
  • 1/4 c. finely chopped sweet onion
  • 1 lb. jumbo lump crab meat (I used Chicken of the Sea Jumbo Lump Crab Meat)
  • 2 c. coarse white bread, crusts removed, cut into small cubes
  • 1/4 cup melted butter
  • 1/4 tsp. Old Bay Seasoning
  • lemon slices, optional
  • chopped fresh parsley for garnish, optional
    Special Equipment
  • parchment paper
    Mustard Mayonnaise Sauce
  • 1 c. mayonnaise
  • 3/4 tsp. dry mustard
  • 1 tsp. Dijon mustard
  • 1 tsp Worcesterhire sauce
  • kosher salt, to taste
  • 2-3 tsp. cream or half & half

Instructions

    Crab Cakes
  • Preheat oven to 450 degrees.
  • In a large mixing bowl mix first 6 ingredients (eggs through onion) and keep chilled.
  • Inspect crab for cartilage or shell and drain any liquid if using canned.
  • In another large bowl add the bread cubes and over half of the dressing, reserving the other half. Mix the bread cubes and stuffing until the the dressing has been absorbed by the bread and is slightly broken up. You may need to add more dressing at this point.
  • Gently mix the crab into the bread/dressing mixture being careful not to break up the crab. The mixture should hold its shape when formed into a ball in your hand. If it is too loose, you may need to add more dressing.
  • Form into 8 cakes and place on a parchment lined baking sheet. Note - crab cakes can be made a few hours in advance and refrigerated.
  • Mix 1/4 c. melted butter and 1/4 tsp. Old Bay Seasoning and drizzle over crab cakes. Bake for 20 minutes or until until golden brown. Top with lemon slices and chopped fresh parsley and serve with Mustard Mayonnaise on the side.
    Mustard Mayonnaise
  • Mix all ingredients, using a few teaspoons of cream to thin sauce to desired consistency. Note - can be made a day in advance and refrigerated.

Notes

Adapted from Oceanaire Seafood Room Maryland Crab Cake recipe.

http://itsthyme2cook.com/seasonalrecipes/maryland-style-crab-cakes-spring-dinner/

3 thoughts on “Maryland Style Crab Cakes – Spring Dinner

  1. This was truly a wonderful meal, thank you so much for the delicious food and great company. Loved the crab cakes with the mustard mayo and the morel mushroom risotto was a real treat. Everything was so yummy. I also loved the rhubarb raspberry crostata too. I have never used whole wheat flour in a crust before, but I will in the future. It was very tasty and worked very well with a crostata.

    • So glad you enjoyed the meal! We so appreciated your help with the projects and we always enjoy your company.

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