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Maryland Crab Cakes

Maryland Crab Cakes

Susan Maria Leach  /  6/4/2019  /  Facebook  /  Twitter  / 

The crab is the STAR, so we are looking to enhance, not cover up the flavor.

I bake my crab cakes and no one notices or cares that they are not deep fried or sautéed in butter. These are one of my favorite meals paired with a fresh salad. The one-pound tins of crab from Costco are the best deal around and every time we shop there, I make sure I pick up a tin of jumbo lump!

No bread crumb needed, there are sautéed vegetables to add flavor to the crab with a bit of mayo and egg to keep it together. These taste great!

Ingredients

  • 1/4 cup finely diced onion
  • 1/4 cup finely diced red bell pepper
  • 1 tablespoon butter
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • 2 tablespoons Hellmann's Mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons egg (scramble egg, then measure)
  • 1 pound lump or jumbo lump crab

Instructions

  • Preheat oven to 400 degrees.
  • Saute, onion and peppers in butter until softened, 3 to 4 minutes.
  • Stir in the Old Bay seasoning and lemon juice - remove from heat to cool.
  • Blend mayonnaise, mustard, and egg in a medium bowl.
  • Stir in the sautéed vegetables including any pan liquids.
  • Gently fold in the crab, being careful not to break up the lumps.
  • Using a large ice cream scoop, divide into eight even portions on a baking sheet.
  • Bake 20 to 25 minutes, until lightly browned.

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