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. Crab soup like they have in Charleston or Baltimore 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.
- 1 egg
- 1 c mayonnaise
- 1 tsp Dijon mustard
- 2 tsp Old Bay Seasoning
- 1 tsp chopped fresh tarragon
- ¼ c finely chopped onion
- 1 tbsp finely chopped celery
- 1 tbsp finely chopped green onion
- 2 c crustless cubed white bread cut into small cubes
- 1 lb jumbo lump crab meat, drained of any liquid
- 2 tbsp butter, at room temperature
- Heat the oven to 400 degrees F.
- 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.
Check out all my appetizer recipes here.