Bayside Crab Cakes
  • Cooking Time: 12 minutes
  • Servings: 5 - 6
  • Preparation Time: 20 minutes to 2 hours depending on how you get your crab meat
  • 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
  1. 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
  2. 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.
  3. 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.
  4. In a bowl, whisk the egg, mayonnaise, parsley, Dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together
  5. Pour the softened minced veggies and the butter from the fry pan into the bowl and whisk with the other ingredients
  6. 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"
  7. place your crab meat in the bowl with all the wet ingredients, then sprinkle the crushed crackers over everything
  8. 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.
  9. 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.
  10. 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
  11. Cover your baking pan with parchment paper ( most are good to about 430 degrees, I've never had any burn up on me)
  12. 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
  13. Bake at 400 degrees for approximately 16 - 18 minutes, depending on your oven. You're looking for golden brown
  14. Immediately after removing the tray from the oven, sprinkle each cake with the ground Parmesan cheese, and serve immediately.
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!