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Lump Blue Crab
Cakes - Baked
Adapted from a recipe by
Jimmy's, An American Restaurant
Makes: 12
I N G R E D I E N T S
2 pounds jumbo lump blue
crabmeat (you can substitute Dungeness crab meat)
1/2 cup mayonnaise
4 teaspoons Old Bay Seasoning
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to bind ingredients)
Canola oil
.
I
N S T R U C T I O N S
Pick
through crab meat carefully to remove any bits cartridge or shell. If you
are using blue crab avoid breaking the delicate meat into pieces.
Mix together all ingredients except the bread crumbs and crab then
add to the crab and mix gently with a fork or your fingers. Sprinkle the bread crumbs over the crab mixture and
continue to mix. Divide and form the mixture into 4 patties. The mixture is
very delicate so handle carefully. Place on a platter and refrigerate
for at least 30 minutes or more. Refrigeration helps to bind the
ingredients so they will be less inclined to fall apart while cooking.
Preheat the oven to 400 degrees F.
Brush the cakes with a small amount of oil or apply a fine mist with a pump
sprayer. Add cakes to a hot cast iron pan or other heavy oven-proof
skillet. Brown quickly on both sides then add to hot oven to cook
through, about 5 minutes.
Serve with a red cocktail sauce and/or a flavored tartar sauce.
Crab Cake Sauce
Recipes
Classic Tartar Sauce - Make a fresh
mayonnaise or use premade. Additions include sour gherkins, capers and fines
herbes.
Crab Cake Sauce - Uses sour cream,
mayonnaise, cottage cheese, salsa, lemon and yogurt.
Chipotle Sauce - includes canned
chipotles in adobo sauce, mayonnaise and roasted red peppers. |
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More About Crab Cakes
All About Crab Cakes - History, Recipes
and more.
More Crab Cake
Recipes
Mexican Crab
Cakes -
The addition of
poblano chiles
and bell pepper add Hispanic flavor to these crab cakes
Lump Blue Crab Cakes - Baked crab cakes
using special blue crab meat.
Maryland Crab Cakes - a simple recipe
from
Maryland Crab Cakes that is
seasoned with Worcestershire sauce and dry mustard.
Maryland Crab Cakes - American
Heritage, 1964
Broiled Crab Cakes -
won first place at the
Coast Day 1997 Crab Cake Cook-off sponsored by the University of Delaware
Sea Grants Program.
Baked Crab Cakes - A method for converting
any crab cake recipe to a baked recipe. Includes a basic crab cake recipe
too.
Crab Cakes With Chipotle Sauce -
Chef George
Mahaffey adds a Mexican flare to his crab cakes by using masa flour as the
starch and topping with
Chipotle Sauce.
Crab Cake Sandwiches - Served on
Toasted Buns with Chipotle Aioli.
Light Maryland Crab Cakes - From Cooking Light magazine.
Chesapeake Crab Cakes
- Uses Old Bay Season, lemon, mustard, scallions, vinegar, eggs, bread
crumbs.
Baltimore Crab Cakes
- FoodNetwork recipe uses crab boil seasoning, mustard, mayonnaise,
Worcestershire sauce, white bread and eggs.
Best Crab Cake Recipe
- Everyone has their favorite recipe but this is Teri's "Best Crab Cakes".
Rachel Ray's Crab Cakes
- Her Killer Crab Cakes version uses potato, fresh crab, thyme, and red
pepper flakes.
Simple Crab Cakes
- A Quick and easy version from Kraft uses stuffing mix and canned crab
Gourmet Crab Cakes
- From Gourmet Magazine. Louisiana Deviled Crab cakes use chopped green
onion, bell pepper and celery, Worcestershire sauce and cayenne pepper.
Weight Watchers Crab Cakes
- (Note: offsite link, site uses pop-ups) A lighter
version that uses fresh crab, light mayonnaise, fresh bread crumbs, chopped
celery, green pepper, and onion The cakes are broiled, not fried. 3.75 WW
points |
