Crab cakes are a yummy summer dish that are surprisingly easy to make! Did you know there are two types of crab cake? The two most common styles of Maryland crab cake are Boardwalk and Restaurant. Boardwalk-style crab cakes are typically breaded and deep-fried, and often filled with stuffing and served on a hamburger bun or, most popularly, with saltine crackers. Restaurant-style crab cakes (aka gourmet crab cakes) are often prepared with no filler, consisting of all-lump crab meat served on a platter or open-faced sandwich.
The choices of sides are usually french fries, cole slaw, potato or macaroni salad. Crab cakes can be served with a lemon wedge and saltine crackers; or condiments such as tartar sauce, mustard, cocktail sauce or ketchup. Eating them plain or with a dash of Worcestershire sauce is considered the traditional ‘Baltimore’ way. Crab cakes vary in size, from no bigger than a small cookie to as large as a hamburger.
No matter which way you eat them, we hope you enjoy this week’s recipe!
3 lb. crab meat (equal to 48 oz.)
½ teaspoon lemon juice
1 dash Worcestershire sauce
1 tsp dry mustard
3 dashes Tabasco sauce
3 eggs, whisked
1½ tablespoons dry basil
1½ tablespoons Old Bay seasoning
2 cups mayonnaise
Preheat oven to 350 degrees.
Mix together all ingredients in a large bowl.
Shape into equal-sized balls, and lightly flatten into patties.
Place onto baking pan sprayed with non-stick cooking spray, spaced at least ¼ inch apart.
Bake in 350 degree oven for 30 minutes; 15 minutes per side.
Remove from oven and let cool slightly. Serve with lemon and garnish, if desired.