Recipe Background
Unless you live in Maryland and have a crab trap or two, it really can't be more authentic than this! Bayside Crab Cakes pack their golden-brown and crisp patties with sweet and savory crab meat and that zesty, spicy fragrance that can only come from classic Old Bay ® seasoning. Worcestershire sauce and dijon mustard help accentuate the seafood flavor and green onions add just a hint of the herbaceousness that you'll find tantalizing. Bayside Crab Cakes are as speedy and easy as they are decadent and delicious. It's Maryland magic made right in your home!
Unless you live in Maryland and have a crab trap or two, it really can't be more authentic than this! Bayside Crab Cakes pack their golden-brown and crisp patties with sweet and savory crab meat and that zesty, spicy fragrance that can only come from classic Old Bay ® seasoning. Worcestershire sauce and dijon mustard help accentuate the seafood flavor and green onions add just a hint of the herbaceousness that you'll find tantalizing. Bayside Crab Cakes are as speedy and easy as they are decadent and delicious. It's Maryland magic made right in your home!
Ingredients
- 4 green onions green parts only, chopped
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon fresh parsley chopped, plus more, optional, for garnish
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon table salt
- 1/8 teaspoon ground white pepper
- 1 pound fresh jumbo lump crabmeat picked over to remove any cartilage or shell fragments
- 1/2 cup plain panko breadcrumbs
- lemon wedges optional, to taste, for garnish
- tartar sauce creamy chipotle chile sauce, remoulade sauce, or cocktail sauce, optional, to taste, for serving
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the green onions, the mayonnaise, the egg, 1 tablespoon of the parsley, the Old Bay seasoning, the Dijon mustard, the Worcestershire sauce, the lemon juice, the salt, and the white pepper in a bowl, whisking them together in a bowl.
- Add the crabmeat and the breadcrumbs, tossing them together gently to moisten everything evenly. Try to avoid breaking up the crabmeat as much as possible.
- Spray a 1/2-cup measuring cup with cooking spray.
- Use the prepared measuring cup to scoop out 6 equal-sized mounds of the crab mixture.
- Gently shape the scoops into mounds or flat, round disks about 2 1/2 inches across.
- Place the crab cakes on the prepared baking sheet.
- Bake until lightly golden-brown on top and around the edges, about 12-14 minutes.
- Serve immediately with the lemon wedges, the remaining parsley, and the sauce of your choosing.
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