Chesapeake Bay Crab Cakes

Makes 12 crab cakes~ Serves 6 (2 four oz crab cakes/person)

  • 3 lb. super lump crab meat, picked through for shell

  • 3 egg

  • ¼ C. + 2 Tbsp. mayonnaise

  • 1 Tbsp. dry mustard

  • 1½  tsp. freshly ground black pepper

  • 1½ tsp. Seafood Seasoning

  • Dash of Tabasco, or your favorite hot sauce

  • 1 C. panko (or saltine cracker crumbs)

  • Olive or canola oil for sautéing

To Serve:

  • Lemon wedges

  • spicy remoulade sauce

  • cocktail sauce

  • fresh parsley, garnish

Preheat the oven to 350°. 

In a medium bowl, whisk the egg, mayonnaise, mustard, and seasonings, combining well. 

Place the crabmeat in a large bowl.  Sprinkle the panko/saltine crumbs over the crabmeat and gently mix in the egg mixture. Shape into crab cakes – makes 12 entrée-size cakes. Cover and refrigerate for about 30 minutes before cooking. 

Heat a large sauté pan to medium-high.  Once the pan is hot add enough oil to coat the bottom of the pan. Gently place each crab cake in the pan. Brown on one side (about 4 minutes). Place the entire sauté pan, with crab cakes, into the oven and bake to finish – about 10 minutes. (You can also broil them 4-5 minutes/side.)

Equipment Needed:

  • med bowl 

  • lg bowl

  • whisk

  • rubber spatula

  • baking tray 

  • saute pan

  • cutting board and chef’s knife for lemon wedges

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