These tender, soft crab cakes are baked, not fried, and can be
assembled ahead of time and then heated at the last minute.
Perfect if you’re planning for company!
The restaurant recommends serving the cakes with mustard mayonnaise
(mayonnaise seasoned with a small amount of dry mustard, Dijon
mustard, Worcestershire sauce and salt and thinned with a little
cream) or tartar sauce.
Enjoy!
The Oceanaire Seafood Room’s Maryland-style Crab Cakes
2 eggs
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature
Heat the oven to 400 degrees.
In a medium mixing bowl, whisk together the eggs, mayonnaise,
mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion
and celery to make a dressing.
In a large mixing bowl, toss the bread with half of the dressing,
mixing until the dressing is absorbed by the bread and the cubes
are slightly broken up. Add additional dressing if the cubes are
too dry.
Gently mix in the crab, being careful not to break up the lump
pieces. The mixture should hold its shape when formed into a ball
with your hand. If it is too dry, add additional dressing until the
mixture comes together. You might not use all of the dressing.
Divide the mixture and form into 8 crab cakes. Place the cakes on a
greased cookie sheet or sheet pan.
In a small bowl, stir the butter together with the remaining
one-half teaspoon Old Bay Seasoning. Top each cake with a small
dollop of the seasoned butter.
Bake the cakes until golden brown, about 10 to 12 minutes. Serve
warm.
Makes 8 (4-ounce) crab cakes
Source: L.A. Times
