It’s the last weekend in August and school starts on Monday (at least where I live… some kids have gone back already! *stress*) so you have to spend your last real hurrah of the summer (because… September!) by water and with crab cakes. It’s the rules. And we all know no one does crab cakes better than Maryland. NO ONE. No one, nowhere, no how. Maryland blue crabs are the best there are. Plus we invented Old Bay. Need I say more?
Let me tell you about these baked crab cakes. Yes, BAKED Maryland crab cakes! My Dad found this Guy Fieri recipe and we recreated it over his birthday weekend. Well I’m here to tell you it’s perfect. Make it with Maryland crabmeat and it simply cannot get any better. Trust me. I know.
Now, we made these for the first time in Georgia, but that’s ok. Look how gorgeous my little helper was? Baby sister is most definitely NOT a baby anymore. Sigh. She’s an excellent sous chef and will soon earn full culinary responsibility in the house because, you know… That’s just how it works in the Moore house. 😉
I’m not even going to hold you up any longer. These crab cakes are just too good. Make them this weekend and enjoy every last bite of summer, Maryland style!
- 1 cup mayonnaise
- 2 tablespoons minced capers
- 2 tablespoons minced scallions
- 2 tablespoons pickle juice
- 1 tablespoon creole mustard
- 1 tablespoon Old Bay seasoning
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 lemon, zested and juiced
- ½ cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt
- 4 dashes hot sauce
- 16 ounces fresh Maryland backfin crabmeat
- 16 ounces fresh Maryland jumbo lump crabmeat
- 1 cup crushed Ritz Crackers
- Whisk together all ingredients in a small bowl until smooth. Cover and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl until smooth.
- Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat.
- Use a cookie or muffin scoop to scoop the mixture into your hand in even portions. Roll each one into a loose ball and place them into a large, oven-proof pan (preferably cast-iron).
- Once all the crabcakes are rolled, place the pan into the oven and bake for about 7 minutes, then flip. Bake for another 7-8 minute, or until the crabcakes are golden brown and cooked through. Serve immediately with remoulade.