Chesapeake Bay Crab Cakes Recipe

Easy, delicious crab recipe perfect for company or family night

Image of crab cakes in muffin-top pan

🦀 While this might be a recipe for blue crab, I use it for Dungeness that we catch in the Pacific Northwest.

The cornmeal makes a nice crust.

I put these in a muffin top pan which makes a nice uniform, although flatter, cake.

I tweak it with a favorite hot sauce for a little kick.

Image of Crab Cakes

Chesapeake Bay Crab Cakes

While this might be a recipe for blue crab, I use it for Dungeness that we catch in the Pacific Northwest. The cornmeal makes a nice crust. I put these in a muffin top pan which makes a nice uniform, although flatter, cake. I tweak it with a favorite hot sauce for a little kick.
Course Main Courses
Cuisine American
Servings 6 crab cakes

Ingredients
  

  • 1 tsp sharp, prepared mustard
  • 1 T freshly squeezed lemon juice
  • 4 T olive oil
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb lump crabmeat (about 2 cups), picked clean
  • 1/2 cup dry unflavored breadcrumbs (I use panko)
  • 1 pinch cayenne pepper (I substitute 1 T Salt Lick Spicy BBQ sauce)
  • cornmeal

Instructions
 

  • Use blender or whisk together mustard, lemon juice, egg (& Salt Lick or other hot sauce). While beating, slowly add olive oil in a thin stream till smooth and creamy. Stir in salt and pepper.
  • Add crabmeat, cayenne and breadcrumbs (or panko). Shape crab cakes and roll each in cornmeal.
  • Use cooking spray or olive oil on sheet pan.
  • Bake at 400 degrees F. for about 20 minutes.

Notes

This recipe works neatly in a muffin-top pan. Two cups of crab makes about six crab cakes. 
Keyword crab cakes, easy main dish, seafood main dish
Crab cakes

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