Updated: May 13
You can never go wrong with crab cakes, especially when they’re served with sweet apple butter that perfectly complements the saltiness of the crab.
This is an amazing recipe for baked crab cakes. I’ll be honest; I’m one of those people who will add a lot more to my crab cakes thinking it’ll enhance the flavor. After completing this recipe, that’s changing for the better … long gone are my days of adding in red peppers, green onions and mustard.
The taste was delicious, and was quick to make. I served them with carrot slaw and apple butter, which may not be a traditional accompaniment to crab cakes. Back in the ’80s and ’90s in Goochland, Virginia, there used to be a farmhouse restaurant run by the sweet Petit family. The restaurant was called Fox Head Inn. Mrs. Petit used to always serve apple butter ( see Apple Macadamia Nut Tart for apple butter recipe) with crab cakes, so this is my homage to her.
1 lb. backfin or lump crab meat
8 saltine crackers
1 tablespoon fresh parsley, minced
1/2 teaspoon Worcestershire sauce
2-3 shakes of Tabasco
1 egg, beaten
3/4 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
Yield: serving for 6
Prep Time: 20 minutes
Cook Time: 20 Minutes
Preheat oven 350°f.
Combine #3,#4,#5,#6,#8,#9 and #10 in a bowl and mix( from ingredients list above).
Add #7 to the bowl and mix.
Crumble #2 into the bowl.
Gently, mix in the crab meat.
Line a baking sheet with parchment paper. Form the mixture into cakes whatever size you’d like, and sprinkle with Old Bay and paprika.
Bake for 20 minutes. Remove from oven.
Garnish with lemon slices and parsley.