Have you ever had a fresh Maryland crab cake? Oh my, are they ever good! They are made with the freshest lump crab meat and very few fillers. Once you try one, it's hard to consume any other kind.
Some restaurants will serve you their version of a crab cake which contains minimal crab and lots of fillers. If they are fried, they are even less appetizing. In my opinion, you lose the fresh crab taste. But today, I'm going to share with you my version of a fresh crab cake using minimal fillers and are extremely easy to prepare. No messy frying to worry about.
The most important thing when making crab cakes, is to use good quality, fresh crab meat. This is one of those cases where you get what you pay for. If you have access to a fresh fish market, that's a great place to go. If not, try your local Whole Foods or New Seasons Market. Old Bay seasoning is a must have ingredient. Old Bay has been around forever and is a staple when it comes to preparing seafood. It also goes great with poultry, salads, meats, and vegetables. So if you don't have any Old Bay in your pantry yet, grab some. You will find yourself using it all the time and wonder how you ever got by without it. Now I know some of you don't eat mayo. So if you fall into that category, you can use cashew cream instead. I also use a small amount of cashew flour, but you can also use almond flour if that's what you have on hand.
Preparing these crab cakes is as simple as mixing the ingredients together in a bowl, forming your crab cakes, and baking them for about 15 minutes. That's it! If you have never made crab cakes before, this is a great recipe to start with. I promise you, you will wonder why you waited so long to make your own. They make a great appetizer or main dish. Serve them will corn on the cob, steamed vegetables, french fries, cole slaw, etc. These crab cakes will be your new summer staple!
1 pound fresh Dungeness crab meat
1 tsp worcestershire sauce (here is a gluten free brand I recommend)
1 Tbs fresh Italian parsley
1 tsp Dijon mustard
1 tsp Old Bay seasoning
2 Tbs mayo or Garlic Cashew Cream
2 Tbs cashew flour (can sub with almond flour)
Garlic Cashew Cream
1. Make a batch of garlic cashew cream if using.
2. Preheat oven to 450°F and line a baking sheet with parchment paper.
3. In a medium bowl, whisk together all of the crab cake ingredients except for the crab. Once the ingredients are thoroughly mixed, gently fold in the crab meat. Toss to combine.
4. You can place the mixture in your refrigerator if you want to mix it up in advance, or form the crab cake right away to bake immediately.
5. So basically, you will form the crab cakes into 4, 6, or 8 cakes, depending on your desired size. If you are serving 4 people, you can make 4 large crab cakes as a main course. This just gives you an idea.
6. Bake the crab cakes for 12-15 minutes. They will be a little golden brown. Serve with garlic cashew cream, fresh chives, fresh parsley, and lemon wedges.