Delmarva Crab Cakes
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 44.37 ml unsalted butter
- 118.29 ml finely chopped onion
- 118.29 ml finely chopped celery
- 44.37 ml low-fat mayonnaise
- 14.79 ml plain nonfat yogurt
- 4.92 ml Dijon mustard
- 4.92 ml baking soda
- 4.92 ml Old Bay Seasoning
- 14.79 ml finely chopped parsley
- 14.79 ml drained capers
- 1.23 ml fresh ground black pepper
- 0.25 ml cayenne pepper, if desired
- 453.59 g blue lump crabmeat, picked over
- 236.59 ml finely crushed Ritz cracker
- lemon wedge, for serving
directions
- In a med. skillet, melt the butter over med. low heat. Add the onion and clery and cook, stirring occasionally, until soft.
- In a large bowl, mix together the mayonnaise, yogurt, mustard, baking soda, Old Bay, parsley, capers, black pepper and cayenne. Add the cooled onion and celery and the crabmeat and toss gently but thoroughly to combine.
- Preheat oven to 450 and lightly grease a large baking sheet.
- Place the cracker crumbs in a shallow dish. Using a 1/4 cup measure, scoop the crab mixture into 12 mounds. Dust your hands liberally with the cracker crumbs and shape the mounds of crab into 2 1/2inch patties. Thoroughly coat the patties with crumbs and arrange on the baking sheet.
- Bake the crab cakes in the middle of the oven for 20 mins, turning once, until golden all over.
- Serve warm with lemon wedges.
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RECIPE SUBMITTED BY
Norelllaura1
Highlands, NJ
I'm a single mom of an 11 year old boy. I work full-time and love to cook. My son (and his friends)love to eat my cooking. Mostly we eat seafood because we love it and it's quick to cook. I love fishing (of course) biking, hiking, gardening and reading. We have a cat, Hooligan; and yes, there is a good reason for that name.