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Lump Blue Crab Cakes - Baked

 
Lump Blue Crab Cakes - Baked
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photo credit: Ev Thomas

Recipe uses lump blue crab, mayonnaise, bread crumbs, basil and old bay seasoning.

Recipe By: Adapted from a recipe by Jimmy's, An American Restaurant
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12
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Ingredients

    • 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 bind ingredients)
    • Canola oil

Instructions

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.

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