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Baked Crab Cakes

April 12, 2010

~ John ~


Crab cakes are a fickle menu item. Being from New Jersey, crab cakes were normally fried patties with tartar sauce and wegded between two slices of Wonder Bread. How delightful!

I moved to Richmond, Virgina in the late 80’s. They were still fighting the war of Northern Agression back then.

I moved through the ranks of corporate food service and finally made it to the marque account.  This client site had a private dining room for the big wigs. It was a beautiful two story building with a large boardroom, basement level fitness center which included a quarter size olympic pool – it was a posh little place. Legend has it that the founding father of the company was hoisted up by a cherry picker before the building was built so that he could determine the height of the second floor which housed the executive dining room.

The dining room had a small kitchen staff and an executive chef. This is where I found out the meaning of a truely excellent crab cake. The cakes where a fixed item on the menu. It did not matter if crab meat was a bazillion dollars a pound, we still offered them everyday at the same (subsidized) price. We ate the crab cakes like potato chips, common fare-oh well. I published the trialing recipe in a culinary book dedicated to Virginian cuisine.

Enjoy!

Crab Cakes

1 Egg

1 pound Crab Meat

1/4 Cup Bread Crumbs

1 tsp Old Bay Seasoning

1/4 Cup Mayonaisse

1 Tbsp Dijon Mustard

1 tsp Sriracha Hot Sauce

1 tsp Worcestershire Sauce

1 Tbsp minced Onion

1 Tbsp Chopped Chives

1 Tbsp Lemon Juice

Gently pick crab meat to remove any shell.  Combine crabmeat, egg and bread crumbs.  In another bowl mix mustard, mayo, Old Bay, Sriracha, chives, onions, Worcestershire and lemon juice.  Gently combine all ingredients, form into patties and BAKE at 350° for 10-15 minutes or until lightly golden.

17 Comments leave one →
  1. April 12, 2010 9:27 am

    These look wonderful. I love that they are baked….I could eat crab cakes every day they are my favorite!!! Crab season starts here in June…can’t wait

  2. pat permalink
    April 12, 2010 10:35 am

    Oh, John, these look ‘WUNDERFUL’!!!!

  3. M.J. Jacobsen permalink
    April 12, 2010 1:22 pm

    These sound soooo good, and I love it that they are baked! I just have to run to Costco for crab now!

  4. April 12, 2010 4:43 pm

    These are fabulous, especially love the fact that they’re baked!

  5. April 12, 2010 5:24 pm

    love that they are baked…. they are so healthy and these look luscious crab it one of my absolute favorite seafood!!

  6. April 12, 2010 7:18 pm

    John these look fabulous. I love crab cakes. Would you consider sending me a batch seeing how we used to be neighbors… I’m originally from Philly.

  7. April 12, 2010 7:59 pm

    yum, these look great! i haven’t had crab cakes in a long time – thanks for the idea!

  8. April 12, 2010 10:24 pm

    These look absolutely delicious and I really appreciate that they are baked. That means I can eat more of them, right? Right?

  9. April 12, 2010 11:11 pm

    Beautiful! Homemade crab cakes are the BEST.

  10. April 12, 2010 11:59 pm

    Love it, and love the fact that they are baked. 🙂

  11. April 13, 2010 8:26 am

    A really good crab cake is a thing of beauty … this is gorgeous.

  12. April 13, 2010 12:56 pm

    Wow! These look a lot more melty and yummy than most crab cakes I’ve seen 😀

  13. April 13, 2010 3:10 pm

    Yum!

  14. April 13, 2010 7:05 pm

    like that there is not much breading – pure crab with seasoning … my kind of crab cake

  15. April 13, 2010 10:43 pm

    YumYum…baked crab cakes is great and it does look delish . Thanks for sharing this healthy and delicious crab cakes 🙂

  16. April 14, 2010 11:18 am

    I’m also a transplant to Virginia (CT to Norfolk) and I’ve truly learned the meaning of a good crab cake down here. Yours look fantastic, I love the addition of Sriracha.

  17. Kori permalink
    April 26, 2010 4:58 pm

    Enjoyed your crab cakes last night. Very easy for Tess & I to make. JP said he would like to enjoy them at least once a month. Whoo hoo! I’ve already shared the recipe! Thnx John

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