From the kitchen of Mary Anne Himmelsbach
Perfect crab cakes should be brimming with quality crab meat. And for those purists who prefer their crab cakes without added fillers this receipt is all crab.
Crab Cakes
Ingredients
1/4 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon horseradish
1 large egg
1 large egg yolk
1/4 cup Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried parsley
1/2 teaspoon Old Bay seasoning
12 ounces fresh jumbo lump crab meat
1 tablespoon melted butter
1 fresh lemon cut into wedge
Directions
Wisk together the mayonnaise, horseradish, mustard, egg, and egg yolk. Add in the dry ingredients and blend well. Gently fold in the crab; taking care not to break up the lumps of meat. Divide the
crab mixture into four portions. For appetizers, divide the mixture into six portions.
Shape into balls and place them on a baking sheet lined with parchment paper or an oven-proof silicone mat. Use the palm of your hand to slightly flatten each ball to form a cake. Brush or drizzle each crab cake with melted butter. Bake at 400° for 20 to 25 minutes or until golden brown. Plate and serve hot with a wedge of fresh lemon and the sauce of your choice. Serves four as an entrée or six as an appetizer.
