Bayside Crab Cakes
"Living on the bay, Blue crabs were plentiful, here's how we liked them!"Serves 5 - 6 | Prep Time 20 minutes to 2 hours depending on how you get your crab meat | Cook Time 12 minutes
Why I Love This Recipe
Crab is my favorite seafood. We lived on the bayfront for about 10 years and we had a constant supply of crab from about mid June through October. While picking crab and eating it is certainly wonderful, picking a pound or two and then making these cakes is a real treat. I hope you enjoy!
Ingredients You'll Need
1 pound of blue claw crab meat
1 + 1/2 teaspoons of old bay
2 Teaspoons of Dijon mustard
quarter cup of Mayonnaise
1 large egg
2 teaspoons of dried parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt
2 tablespoons of butter
2/3 cup of finely crushed Ritz crackers (about 15)
1 Teaspoon of lemon juice
1 Tablespoon of minced green bell pepper
1 Tablespoon of minced onion
3 cloves of garlic minced.
1 + 1/2 teaspoon of ground Parmesan cheese
Living on the bayfront, provided us with a constant supply of beautiful blue crabs. So in our house, we never ever had to buy crab meat, we hand picked it. If you're also that lucky, pick yourself a pound of freshly steamed crab
If you don't live by the water and have to buy your crab, please try and stay away from the canned stuff if possible. Try a fish house market and try to get either lump or a mixture of lump and backfin.
In a very small fry pan, put two tablespoons of butter in the pan, and then add the onion and bell pepper. Saute until soft and then add the minced garlic for another minute or two.
In a bowl, whisk the egg, mayonnaise, parsley, Dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together
Pour the softened minced veggies and the butter from the fry pan into the bowl and whisk with the other ingredients
take your Ritz crackers, and put them in a zip lock baggie. Use a rolling pin, and/or a meat hammer to crush them. Likewise a small food processor can be used to turn these into a sort of "flour"
place your crab meat in the bowl with all the wet ingredients, then sprinkle the crushed crackers over everything
Now, if you've paid the big price for real "lump" crab, you're going to want to be gentle here and not break them apart. use a rubber spatula and softly fold all those ingredients together, trying not to bust up the lump crab. If you've picked your pound of crab you've got lump and body meat , and busting it up a bit more won't make any difference.
Once you're happy with the mix, you MUST put it in the fridge to cool. These things will NOT hold together if they're warm or even room temp. so chill them in the fridge for half an hour.
When you're ready, you can either pan fry them, or you can bake them. We prefer to bake them. Preheat your oven to 400 degrees while the crag is chillin in the fridge
Cover your baking pan with parchment paper ( most are good to about 430 degrees, I've never had any burn up on me)
Using a half cup measuring cup, allot enough crab in each scoop to make 6 big mounds of crab mix. It is NOT necessary or desired to flatten it out, it will settle a bit on its own as it cooks
Bake at 400 degrees for approximately 16 - 18 minutes, depending on your oven. You're looking for golden brown
Immediately after removing the tray from the oven, sprinkle each cake with the ground Parmesan cheese, and serve immediately.
Pairs Well With
Crabs are a summer creature, so pairing with corn on the cob and little red potatoes is a natural. We also like it with a thick slice of tomato, sprinkled with Balsamic vinegar