Baked Crab Cakes

Hearty baked crab cakes made from lump crab meat, seasoned with seafood seasoning, combined with fresh vegetables, and mixed with egg and bread crumbs for forming into crab cake patties. Crab cakes are topped with cheese and paprika.

Ingredients -

1 pound Jumbo Lump Crab Meat
2 tablespoons Fresh Lemon Juice
2 teaspoons Olive Oil
1 tablespoon Butter
1/2 cup finely chopped Onion
1 teaspoon Old Bay Seasoning
1/2 teaspoon fresh minced Garlic
1/8 teaspoon crushed Dried Tarragon
1 pinch of Cayenne Pepper
2 tablespoons Mayonnaise
6 Saltine Crackers, crushed fine
1 large Egg, beaten
1/4 cup grated Sharp Cheddar Cheese
3/4 teaspoon Hungarian Paprika

Preparation:

1. Sprinkle lemon juice over crabmeat and fold together. Refrigerate mixture.

2. Saute onions in olive oil and butter until soft. Approximately 1 minute.

3. Remove onions from heat and transfer to a medium size-mixing bowl to cool.

4. Add Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg to onions. Mix together well.

5. Fold chilled crabmeat mixture gently in with binding ingredients.

6. Roll mixture into 6 even cakes.

7. Place cakes evenly apart in greased baking dish.

8. Bake cakes at 400 F for 15 minutes.

9. Remove dish from oven. Sprinkle cheese on crab cakes. Dust each cake with paprika

10. Place under broiler a few seconds to melt cheese.

11. Serve hot.

Variations and Recipe Ideas:

Crab Cake Tips -

Orange Dill Sauce

In a medium bowl, combine 2 T light mayonnaise, 1 t grated orange zest, 1 T fresh orange juice, 1 t minced fresh dill weed. Cover and refrigerate at least one hour. Serve cold.

Crab Cake Tips -

Baking or Broiling Crab Legs

As crab legs are often frozen in brine prior to shipping, crab legs should be thawed and rinsed in cold fresh water prior to baking or broiling.

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