Baked Crab Cakes
serves 8
These easy baked crab cakes are certainly hefty, yet light on the filling. Slip them under the broiler before serving to create an extra-crisp crust.
Read more about this recipe at the Washington Post.
1 cup mayonnaise
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 large egg, beaten
1 to 2 teaspoons hot red pepper sauce
2 pounds jumbo lump crabmeat, picked over to remove any shell fragments
3 to 3 3/4 cups fresh bread crumbs
1/4 teaspoon salt, or to taste
prep: 15 minutes
total: 40 minutes
medium bowl
strainer
large bowl
rimmed baking sheet
nonstick cooking spray (or parchment)
spatula
1. In a medium bowl, mix the mayonnaise, mustard, Worcestershire sauce, egg and hot red pepper sauce until just combined. Set aside. (May cover and refrigerate for no more than 24 hours before using.) Place the crabmeat in a strainer to remove any excess liquid. Allow to drain for 10 minutes, then transfer the crabmeat to a large bowl, being careful not to break up the large pieces. Add 1/2 cup of the bread crumbs to the crabmeat and mix gently.
2. Preheat the oven to 400F. Spray a rimmed baking sheet with nonstick spray or line with parchment paper.
3. Using a spatula, fold in about 1 cup of the mayonnaise mixture, salt to taste and add 2 1/4 to 3 cups of the bread crumbs to the crabmeat-bread crumb mixture, being careful not to overmix. Test a small portion to see if it holds together. If it doesn't, add the remaining 1/4 cup or so of the mayonnaise mixture, 1 or 2 tablespoons at a time. If the mixture is too wet, add the remaining 1/4 cup of bread crumbs in the same manner.
4. Form each crab cake to the desired size; a 6-ounce, dinner-size portion will fill the palm of your hand. Bake for 10 to 12 minutes until golden brown. For an extra-crisp top, broil for 1 minute.
