Oceanaire Seafood Room's Maryland Style Crab CakesTell a Friend
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Baked crab cakes like those dished up at Oceanaire. Serve with Remoulade sauce.
Prep Time: 25 min(s)
Cook Time: 12 min(s)
Recipe Type: Public
Each crab cake: 231 calories, 14 g protein, 8 g carb., 0 fiber, 16 g fat, 3 g sat. fat, 100 mg chol., 1 g sugar, 360 mg sodium. Restaurant recommends serving with mustard mayonnaise (mayonnaise seasoned with small amount of dry mustard, Dijon mustard, Worcestershire sauce, and salt thinned with a little cream) or tartar sauce.
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Posted On: Mar 01, 2017
Number of Servings:
- 2 - eggs
- 1 cups - mayonnaise
- 3/4 teaspoons - Dijon mustard
- 1 1/4 teaspoons - Old Bay Seasoning divided
- 3/4 teaspoons - fresh chopped tarragon
- 1/4 cups - finely chopped onion
- 1 tablespoons - finely chopped celery
- 2 cups - crustless cubed white bread (about 1/4 loaf) cut into small cubes, dried out for day before using
- 1 pounds - jumbo lump crab meat drained of any liquid
- 2 tablespoons - butter at room temperature
(If desired, cakes can be assembled a few hours ahead of time and refrigerated, then baked before serving).
1. Heat oven to 400 degrees F.
2. In a medium mixing bowl, whisk together eggs, mayonnaise, mustard, 3/4 teaspoon Old Bay Seasoning, tarragon, onion and celery to make dressing.
3. In a large mixing bowl, toss bread with half of dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if cubes are too dry.
4. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until mixture comes together (you might not use all of the dressing).
5. Divide the mixture and form into crab cakes. Place cakes on a greased cookie sheet or sheet pan.
6. In a small bowl, stir the butter together with remaining one-half teaspoon of Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.