Description
Disclaimer: These are not “authentic” Maryland crab cakes. But what else would you expect from a native Mississippian? This is my version of Maryland crab cakes, but feel free to tinker with the recipe, which is forgiving.
[gallery ids="1104,1106,1107,1108"]Ingredients
Units
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- 1/2 cup basil mayonnaise (or substitute your favorite mayonnaise)
- 1 Tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large egg
- 1 tsp old bay seasoning
- 2 Tbs leek or onion, finely diced
- 2 Tbs red pepper, finely diced
- 2 Tbs celery, finely diced
- 1/2 cup breadcrumbs
- 1/4 tsp pepper
- Salt to taste
- 1 pound Maryland crab meat, rinsed and picked through for any pieces of shell
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, mix all ingredients, except the crab. Gently mix the crab into the wet ingredients.
- Scoop or form into six large crab cakes. For this, I like to use a large cookie scoop. You can also use a ½ cup measuring cup.
- Scoop crab cakes onto a lined baking sheet. Refrigerate at least 30 minutes before baking.
- Bake for 15-20 minutes, until brown on top.
Notes
6 crab cakes seem like too much? Don’t worry, just freeze the leftovers. They reheat in the microwave or toaster oven to be just as delicious as when they came out of the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: seafood
- Cuisine: american
Keywords: crab cakes, seafood, easy weeknight dinner