Maryland Style Crab Cakes are baked, resulting in tender crab cake where the sweetness of the crab takes center stage. Serve with mustard mayonnaise sauce.
Prep Time30 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Main Course
Keyword: baked goods, crab cakes, seafood
Servings: 8
Author: Adapted from Oceanaire Seafood Room Maryland Crab Cake recipe.
Ingredients
Crab Cakes
2eggsbeaten
1c.mayonnaise
1/4tsp.dry mustard
1/2tsp.Old Bay Seasoning
2tbsp.fresh parsley
1/4c.finely chopped sweet onion
1lb.jumbo lump crab meatI used Chicken of the Sea Jumbo Lump Crab Meat
2c.coarse white breadcrusts removed, cut into small cubes
1/4cupmelted butter
1/4tsp.Old Bay Seasoning
lemon slicesoptional
chopped fresh parsley for garnishoptional
Special Equipment
parchment paper
Mustard Mayonnaise Sauce
1c.mayonnaise
3/4tsp.dry mustard
1tsp.Dijon mustard
1tspWorcesterhire sauce
kosher saltto taste
2-3tsp.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.