Chef Russ and I thought you might enjoy this recipe. These crab cakes are baked and not fried. This is another popular menu item our customers enjoy. This recipe is a winner for upcoming holiday parties. Makes 24 crab cakes.
Crab Cakes
- 2 slices good quality white sandwich bread
- 4 scallions, green part only, minced
- 2 tablespoons vegetable oil
- 1½ teaspoons Old Bay Seasoning
- Salt and ground black pepper
- Cayenne pepper, to taste
- 1-pound crabmeat, canned fresh pasteurized
- 6 tablespoons mayonnaise
- 8 saltines, crushed
- 1 large egg, lightly beaten
1. Preheat oven to 300 degrees. Tear bread into quarters and pulse in a food processor with the metal blade until coarse crumbs. Put crumbs in a bowl and toss with the oil and 1/8 teaspoon each of salt and pepper. Spread the crumbs on a baking sheet and bake until lightly browned and dry, about 20 minutes. Remove from oven and let cool to room temperature. Put crumbs in a shallow dish and set aside.
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2. Squeeze some of the liquid from the crab and put the crab in a bowl. Add the crushed saltines, scallions, Old Bay, and cayenne. Mix together. Add the mayonnaise and salt and pepper to taste. Add the egg and mix well.
3. Line a baking sheet with wax paper or plastic wrap. Form the crab mixture into roughly walnut size portions and place on the baking sheet. When done, cover with plastic wrap and refrigerate for at least ½ hour.
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4. Preheat oven to 500 degrees. Line another baking sheet with foil, set a wire rack on top, and spray rack with vegetable oil spray. Take the chilled crab cakes and roll in the breadcrumbs until completely coated, pressing gently to help crumbs adhere. Flatten slightly to about ½ inch thick and place on the wire rack, spacing out evenly. With oven rack in middle position, bake crab cakes until golden brown and firm, about 15 minutes.
5. Serve baked crab cakes with lemon wedges and your favorite sauce.
*Note – You can eliminate the wire rack and place the crab cakes directly onto a greased foil lined sheet, but you risk burning the bottoms. The wire rack ensures better heat circulation and more even browning.
Tomato Remoulade
- 6 tablespoons mayonnaise
- 1 teaspoon minced or pressed garlic
- 1 tablespoon chopped chives
- 1 medium Roma tomato, seeded and diced small
- 2 teaspoons lemon juice
- Hot sauce, to taste
- 1 teaspoon Dijon mustard
- Salt and Pepper, to taste
Combine all ingredients in a small bowl. Serve with crab cakes.
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