Crab Cakes Baltimore
Maryland has been famous for crabs and crab cakes for more than 100 years. The Chesapeake Bay has always been a rich fishery and has provided the region with an abundance of culinary treasures, none of which have equaled the popularity of the blue crab.
Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 3⁄4 lb. fresh lump or jumbo lump blue crabmeat
- 1⁄2 cup mayonnaise
- 1 tsp. brown mustard
- 1 egg, lightly beaten
- 1⁄2 cup finely minced scallions
- 1⁄8 tsp. Tabasco sauce
- 2 tsp. Old Bay Seasoning
- 1⁄2 cup bread crumbs
- 1⁄8 tsp. salt
- 1⁄4 cup melted butter
- 1⁄2 lemon
- Preheat oven to 425°F.
- Carefully inspect the crabmeat for bits of shell, being careful not to break up the lumps. In a mixing bowl, gently fold together all the ingredients except the butter and lemon until just incorporated.
- Prepare a baking sheet by lightly brushing it with half the melted butter. Form the mixture into 4 loosely packed balls and place on the baking sheet, spacing the cakes evenly apart. Press down on the balls with the palm of your hand to flatten slightly, leaving the cakes about 1 inch thick.
- Brush the crab cakes with the remaining butter. Bake for approximately 10 min or until the cakes are very golden and piping hot. Serve with lemon wedges.