recipe

March 30, 2021

Crab Cakes with Old Bay Seasoning

After spending the last few weeks in Florida I could not stop thinking about all the crab I ate and how much I love it. She crab soup like they have in Charleston South Carolina or Baltimore Maryland is my favorite but Crab Cakes and Joe’s Stone Crab Claws are right up there too. When you can find good lump crap meat (generally at the meat counter in cans) take the opportunity to make these delicious crabs cakes that feature Old Bay Seasoning which is perfect on cold peel and eat shrimp or sprinkled on sauteed fish or in a crab salad.

 

Ingredients

  • 1 egg
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon chopped fresh tarragon
  • ¼ cup finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green onion
  • 2 cups crustless cubed white bread cut into small cubes
  • 1 pound jumbo lump crab meat, drained of any liquid
  • 2 tablespoons butter, at room temperature

 

Instructions

  • Heat the oven to 400 degrees.
  • In a bowl whisk together the eggs, mayonnaise, Dijon mustard, Old Bay Seasoning, tarragon, onion, celery, and green onion to make a dressing.
  • In a large mixing bowl, toss the bread with the dressing, mixing until the dressing is absorbed by the bread
  • Gently mix in the crab, being careful not to break up the bigger pieces. The mixture should hold its shape when formed into a ball with your hand. I
  • Divide the mixture and form it into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.
  • Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm on a platter of greens dressed with lemon and olive oil.

 

Crab Cakes with Old Bay Seasoning

Ingredients

  • 1 egg
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon chopped fresh tarragon
  • ¼ cup finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green onion
  • 2 cups crustless cubed white bread cut into small cubes
  • 1 pound jumbo lump crab meat, drained of any liquid
  • 2 tablespoons butter, at room temperature

 

Instructions

  • Heat the oven to 400 degrees.
  • In a bowl whisk together the eggs, mayonnaise, Dijon mustard, Old Bay Seasoning, tarragon, onion, celery, and green onion to make a dressing.
  • In a large mixing bowl, toss the bread with the dressing, mixing until the dressing is absorbed by the bread
  • Gently mix in the crab, being careful not to break up the bigger pieces. The mixture should hold its shape when formed into a ball with your hand. I
  • Divide the mixture and form it into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.
  • Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm on a platter of greens dressed with lemon and olive oil.