Nothing screams summer more than dining al fresco on some fresh seafood accompanied by a glass of crisp white wine. Crab cakes are a perfect dish to serve at your next summer soiree – they are not only extremely delicious and impressive, but they are baked, not fried, and can be made several hours in advance. This recipe is loaded with fresh, delicious crab meat and seasoned perfectly to elevate the crab’s delicate flavor.
Restaurants & pre-made crab cakes tend to use lots of fillers like celery, peppers, loads of breadcrumbs and more. Store bought frozen versions are often also contain several types of preservatives. Hey…I get it, but doesn’t mean I have to stand for it. Restaurants also tend to use lower cost crab, like back fin, which has a much fisher flavor and doesn’t provide those luscious lumps of delicate meat the way lump and jumbo lump does.
These crab cakes are packed with flavor, simple to make, and better than anything you’ll get out.
If you can’t find jumbo lump or don’t feel like springing for the high cost, you can confidently substitute lump crab in this recipe. I talk more about how to choose crab in my Ultimate Spicy Crab Dip Post.
To make this recipe gluten free, I have successfully substituted Ritz Crackers for gluten free butter crackers.
Crab cakes
Ingredients
- 1 large egg
- 2 heaping tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Few drops of fresh lemon juice not to exceed 1/4 teaspoon
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup crushed Ritz crackers
- 2 tablespoons chopped fresh parsley
- 1 pound fresh crabmeat (drained, patted dry an picked over for shells or cartilage)
- 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 too much).
- Using slightly wet hands, shape mixture into patties or use a round cookie cutter to pack and shape.
- Put the crab cakes on a baking sheet lined with parchment as they're shaped. Cover loosely with foil and refrigerate for 1 hour before cooking.
- Set oven on broil at 450. Spray a baking sheet with non stick spray and use a spatula to place crab cakes on tray and place in oven on medium height rack.
- Cook for about 5 minutes or until golden brown. (Keep an eye on them- every broiler cooks differently. If they are burning rather than browning, move them down to a lower rack.)
- Serve with lemon and tartar sauce, or seafood remoulade.
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