This was probably the sixth or seventh crab cake recipe I've tried out - partly because I'm always looking for the perfect crab cake recipe, and partly because I forget which ones I've tried. The first time I tried making crab cakes, I hadn't really read through the recipe thoroughly. And I had no idea what all went into crab cakes. But I followed the directions diligently, and was whisking egg yolks and adding oil as I whisked away.... then it dawned on me that the recipe was having me make my own mayonnaise. Needless to say, that recipe was not used again (and I think I took much joy of shredding it into my garbage can).
This recipe isn't by any means the best recipe, but I liked that I was baking the crab cakes instead of frying them. Kind of makes the neon orange macaroni and cheese nestled beside the crab cakes not so terrible (ok, not really).
Baked Maryland Lump Crab Cakes
adapted slightly from Allrecipes.com
1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3 eggs, slightly beaten
1 pound lump crab meat
- Preheat oven to 375 degrees. Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.