Full credit for this dish goes to The Weeknight Table.
Ingredients:
- 1 pound jumbo lump crab meat, picked over very carefully
- 1 lge egg
- 2 tbsp mayonnaise
- 1/2 cup crushed saltine crackers (measured after crushing)
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- fresh parsley, very finely chopped - optional
- 1.5 tsp Old Bay seasoning
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1/4 tsp black pepper
- pinch of kosher salt only if needed
- 1 stick butter - use as a tool to put a good base in the skillet - not the whole stick
Preparation:
In a large bowl, gently whisk together the egg, mayonnaise,
Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, Old Bay, and
black pepper until smooth. If using parsley, fold it in lightly.
Add the crushed saltines and stir just until incorporated.
The mixture should look loose — this is a binder, not filler.
Carefully fold in the jumbo lump crab meat using a spatula,
lifting and turning gently to keep the lumps intact. The mixture should barely
hold together when pressed. If it feels too loose, add 1
tablespoon more crushed saltines — no more.
Cover and refrigerate for 30 minutes to allow
the crab mix to firm up. Set your oven to 400 F.
Coat an oven proof skillet with butter. Form the mix into 4–6 large dome shaped crab cakes, packing just enough to hold together without compressing the crab. Set the cakes in the cool pan and place the skillet in the oven. Do not press them down. Bake for about 10 minutes for a light golden brown finish with the crab heated through.
Serve hot with Old Bay aioli and lemon wedges.
Old Bay Aioli
Ingredients:
- 1 cup mayonnaise
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 small clove garlic, grated or paste
- 1.5 tsp Old Bay seasoning
- 1/4 tsp black pepper
Preparation:
Whisk all ingredients together until smooth. Taste and
adjust lemon or Old Bay as needed. Refrigerate at least 20
minutes before serving.
Blessed be… and happy cooking!