Print This Post Print This Post

Maryland Jumbo Lump Crab Cakes

Posted by  on Tuesday, May 31st, 2011 at 2:32 pm

Memorial Day weekend marks the official kick off to summer, and what a weekend it was! Along with the BBQs and Patriotism, Monday also brought along a heat wave that sent temperatures into the 90s across the East Coast. Thankfully we were at the beach and had the benefit of a nice ocean breeze. Even so, after the long, snowy winter that was followed by the rainy, cold spring, it felt good to see the sun–even if it gave me tan lines in all the wrong places.

With the hot weather, I find myself craving lighter meals that don’t require too much oven time. Summer and seafood always go hand in hand for me, so here’s a wonderful baked crab cake recipe. I’ve made this both as an appetizer and as an entree by just placing the crab cakes over a salad.  Looking forward to a safe and happy summer 2011!

Recipe: adapted from GroupRecipes

Maryland Jumbo Lump Crab Cakes

Maryland Jumbo Lump Crab Cakes

Ingredients

  • 1 large egg
  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce, or to taste
  • Few drops of lemon juice (no more than about 1/4 teaspoon)
  • 2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 cup crushed Ritz Crackers
  • 2 tablespoons chopped fresh parsley
  • 1 pound fresh jumbo lump crabmeat -- drained of all excess liquid
  • Non-stick cooking spray

Instructions

In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated. Add the cracker crumbs and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).

Using wet hands, shape mixture into 6 patties–8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).

Place the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.

Set oven on Broil ( around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack. After 4 minutes of initial cooking time open oven and test one crab cake by flipping it with a spatula; if it doesn't fall apart, turn the rest, if it does, give them 2 more minutes to cook before flipping. Cook 3 minutes on other side or until golden brown. Drain on paper towels. Serve with lemon and tartar sauce.

http://www.DiningDetour.com/wp-content/plugins/sociofluid/images/google_32.png http://www.DiningDetour.com/wp-content/plugins/sociofluid/images/facebook_32.png http://www.DiningDetour.com/wp-content/plugins/sociofluid/images/twitter_32.png

Related posts:

Share a comment, or trackback from your own site.

3 comments

 1 
avatar
Joanna:

Looks amazing Krissy! I can’t wait to try it this weekend!! :)

May 31st, 2011 at 5:01 pm
 2 
avatar
Trishy:

Yum! I love the taste of summer!

June 1st, 2011 at 9:48 am
 3 
avatar
Kerri:

Yum! Must try!

June 9th, 2011 at 11:24 pm

Leave a reply

Name (*)
Mail (will not be published) (*)
URI
Comment

Upload a photo

You can include an image along with your comment. Show us how your version of this recipe turned out!