Print Maryland crab and seafood recipes from
Baked Crab Cakes
  • 1 lb. Jumbo Lump crab meat
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. olive oil
  • 1 Tbsp. butter
  • 1/2 cup finely chopped onion
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. fresh minced garlic
  • 1/8 tsp. crushed dried tarragon
  • pinch of cayenne pepper
  • 2 Tbsp. mayonnaise
  • 6 saltine crackers, crushed fine
  • 1 large egg, beaten
  • 1/4 cup grated sharp cheddar cheese
  • 3/4 tsp. Hungarian paprika
Toss crab meat with the lemon juice, refrigerate. Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then the paprika. Broil to toast the cheese a bit. Serve hot.
Submitted by Gladys L. Hull, Salisbury, MD.
Find us on Facebook