• March 15, 2021

Crab Cakes and Coleslaw

Crab Cakes and Coleslaw

Crab Cakes and Coleslaw 1024 899 Cooking Aboard with Jill

This is a meal we enjoy both at home and on our boat. You can buy crab cakes and cook them at home or make them from scratch. My go to place for fresh seafood is Captain’s Catch. They have a wide selection of fresh fish and some of the best crab meat on the Chesapeake. But this recipe also shows how you can make crab cakes & tartar sauce from scratch. I feature coleslaw on a separate page but you can click that link here. I like to make the coleslaw and tartar sauce ahead of time so they have adequate time to chill. The recipe shows you how to make oven baked crab cakes but also an easy alternative at the end for pan fried!

 ½ cup mayonnaise
 1 large egg, beaten
 1 teaspoon mustard
 1 teaspoon Worcestershire sauce
 ½ teaspoon Old Bay Spice, Phillips Seafood seasoning or cayenne pepper
 1 large stock celery, minced (or filler with 20 crushed saltine crackers)
 1 pound jumbo lump crab
 Lemon wedges

1

2

In a bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce and Old Bay spice.

3

Then add the minced celery or cracker crumbs.

4

Add the crab and fold in with your hands or a fork.

5

Be careful to not break up the lumps. Cover and refrigerate for at least an hour.

6

Pre-heat the oven to 400 degrees F. On a parchment paper lined baking sheet and using a 1/3 cup ice cream scoop, over fill the crab mixture in the scoop and release on the baking sheet.

7

Bake for 15 minutes until firm on the outside. If you want the cakes to be more brown on top, place under a broiler for a few minutes. Serve with lemon wedges, chilled tartar sauce and coleslaw. I consider 2 crab cakes a serving, so this feeds 4.

Another option: For pan fried crab cakes, place a few of the chilled cakes in a frying pan with a little oil and butter. Fry for a few minutes on each side and then you are ready to serve.

Leftovers: You can keep cooked crab cakes in the fridge for up to five days or freeze airtight for up to 3 months.

Ingredients

 ½ cup mayonnaise
 1 large egg, beaten
 1 teaspoon mustard
 1 teaspoon Worcestershire sauce
 ½ teaspoon Old Bay Spice, Phillips Seafood seasoning or cayenne pepper
 1 large stock celery, minced (or filler with 20 crushed saltine crackers)
 1 pound jumbo lump crab
 Lemon wedges

Directions

1

2

In a bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce and Old Bay spice.

3

Then add the minced celery or cracker crumbs.

4

Add the crab and fold in with your hands or a fork.

5

Be careful to not break up the lumps. Cover and refrigerate for at least an hour.

6

Pre-heat the oven to 400 degrees F. On a parchment paper lined baking sheet and using a 1/3 cup ice cream scoop, over fill the crab mixture in the scoop and release on the baking sheet.

7

Bake for 15 minutes until firm on the outside. If you want the cakes to be more brown on top, place under a broiler for a few minutes. Serve with lemon wedges, chilled tartar sauce and coleslaw. I consider 2 crab cakes a serving, so this feeds 4.

Another option: For pan fried crab cakes, place a few of the chilled cakes in a frying pan with a little oil and butter. Fry for a few minutes on each side and then you are ready to serve.

Leftovers: You can keep cooked crab cakes in the fridge for up to five days or freeze airtight for up to 3 months.

Crab Cakes and Coleslaw


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