Lightly crisped and oven-baked, these crab cakes bring the taste of the coast to your table—perfect for summer days when you're chasing sunshine and new experiences.
Ingredients:
- 1/4 cup Duke’s mayonnaise
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon flake salt
- 1 pound lump crab meat
- 1/2 cup crushed saltine cracker crumbs (approximately 17 crackers)
- 4 tablespoons melted butter (optional)
- 8 lemon wedges for garnish
Directions:
- Whisk mayonnaise, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.
- Add crab meat to the mixture, followed by the crushed saltine crackers. Very carefully incorporate all of the ingredients. Be as gentle as possible to avoid breaking up those great lumps of crab meat.
- Cover tightly and refrigerate for 30 minutes to one day.
- Preheat your oven to 450°F. Generously grease a rimmed baking sheet with nonstick spray, or line with a silicone baking mat.
- When ready to portion, use your hands to divide the crab cake mixture into six to eight mounds on a lined baking sheet. Compact each individual mound so they are uniform and not falling apart, but do not press down or flatten.
- Brush the top of each cake with melted butter. (This is optional but highly recommended!)
- Bake for 12 to 14 minutes or until lightly browned around the edges and on top. Squeeze a lemon wedge over each cake and serve warm.
- Once cooled, cover any leftover crab cakes and refrigerate for up to four days, or freeze for up to three months.
SummerRevivalWineCo.com | @summer.revival.wine.co