With the Chesapeake Bay right in our backyard, Maryland is sort of the home of the crabcake. Sometimes though those crabcakes get really heavy because they are either pan or deep fried. A few years ago I decided to try my hand at making a baked version and this is what resulted. Everyone I’ve ever served them to that is a crab cake fan has loved them!
Overall I have to say that I like my crab cakes a little lighter. You still have all the flavors that meld so perfectly together, but they are a little less heavy and a whole lot less greasy! Who says you can’t have your “crab” and eat it too…(Yes I went there! ;oP)
1 small red onion, chopped
1 bell pepper, chopped (Note: I usually use 1/2 a red and 1/2 a yellow bell pepper. You can use one pepper of any color or mix it up. It’s your choice.)
Extra virgin olive oil
Freshly ground black pepper
1 cup of whole grain bread crumbs (Note: You want unseasoned for this dish. If you can’t find whole grain then regular bread crumbs will work too or even panko.)
2 tablespoons of Old Bay Seasoning (Note: I prefer Old Bay, but any seafood seasoning will work.)
16 ounces of crab meat, rinsed and picked over for shells (Note: You can use lump, backfin, claw, whatever you can find. Artificial crab will not work for this.)
2 eggs, beaten
Preheat oven to 400 F.
In a large skillet over medium heat sautÃ© onion and bell pepper with a pinch of sea salt and some freshly ground pepper until tender. Set aside to cool slightly.
In a large bowl mix bread crumbs and Old Bay Seasoning until completely mixed. Stir in cooked onions/peppers and crab meat and mix until incorporated. Add eggs to bind together the mixture and then it’s time to form the cakes.
I like to use a 1/3 cup measuring cup to make the cakes. Spray the cup with non-stick spray and then dip it into the bowl with the crab cake filling. Mash the mixture into the cup to give it good shape:
Then turn the cup over and dump the cake into a large baking dish that has been sprayed with non-stick spray:
Repeat this process until you run out of the crab mixture. Bake for 20-30 minutes until golden brown. Serve immediately.
Makes about a dozen crab cakes.
Notes: These crab cakes freeze beautifully. Freeze them fully cooked and then thaw and reheat and you are set to go! You can serve them all by themselves or pair them with some dill tartar sauce.