Recipe by Bev
To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.
Top Review by karens2kids
I chose to make these the Baltimore way, and we omitted the horseradish as it wrecks havoc on my tummy. They came out so good! I love Legal Seafood anything, and this recipe was no exception! I added some lemon before serving, which in my book was the icing on the cake. I also sprinkled with Old Bay on top. Loved these little buggers!
- 1⁄3 cup mayonnaise
- 1 teaspoon mayonnaise
- 1 teaspoon dry mustard
- 1⁄2 teaspoon Dijon mustard
- hot pepper sauce (such as Tabasco)
- 1⁄2 teaspoon bottled horseradish
- 1 large egg, beaten
- 1⁄2 cup saltine, finely crushed
- 12 ounces fresh crabmeat, picked over for shells and cartilage
Directions See How It's Made
- Preheat oven to 400 degrees F.
- In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
- Gently stir in the saltines and crabmeat.
- You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
- Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
- Bake for 15-20 minutes , or until a light golden brown.
- Serve immediately.
- Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.