Oceanaire’s Maryland-Style Crab Cakes by Chris Coker

(from cokerlj’s recipe box)

These were delish…My daughter made these for us…She got the recipe from her brother!
Recipe makes 8 each 4 Ounce Crab Cakes. AND as usual the two made slight changes to the original recipe!

Source: Oceanaire, Chris Coker

Categories: Seafood

Ingredients

  • Dressing:
  • 1 cup real mayonnaise
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoons Old Bay Seasoning
  • 3/4 teaspoon fresh chopped tarragon (thyme or marjoram can be substituted)
  • 1 tablespoon very finely chopped onion
  • 1 tablespoon very finely minced celery
  • -
  • Crab Meat Mixture:
  • 2 eggs very well beaten
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons minced fresh parsley
  • 1 pound Jumbo Lump Crab Meat, drained of any liquid (we used 8 oz. jumbo lump crab and 8 oz. lump crab)
  • Scant 2 cups of crust-less cubed white bread , cut into small cubes.
  • -
  • Topping:
  • 2 tablespoons butter, at room temperature
  • 1/2 teaspoon Old Bay Seasoning
  • Pinch of Tony's Cajun/Creole Seasoning.

Directions

  1. Heat the oven to 400 degrees.

  2. DRESSING: In a medium mixing bowl, whisk together the mayonnaise, mustard, three/fourths teaspoon Old Bay seasoning, tarragon (I used marjoram and thyme), onion and celery to make a dressing.

  3. CRAB MEAT MIXTURE: In a large mixing bowl, TOSS THE BREAD WITH HALF OF THE DRESSING ADD A LITTLE AT A TIME SO YOU CAN JUDGE HOW MUCH YOU WILL NEED, MIXING UNTIL THE DRESSING IS ABSORBED BY THE BREAD AND THE CUBES ARE SLIGHTLY BROKEN UP. ADD ADDITTIONAL DRESSING IF THE CUBES ARE TOO DRY. You need to be able to form a pattie…it will be pretty soft.

  4. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing. If you have any dressing left, it can be used as an additional dipping sauce in addition to Lemon Aioli.

  5. Divide the mixture and form into 8 crab cakes. I used a 1/3 cup measuring cup to scoop up. Place the cakes on a greased cookie sheet or sheet pan.

  6. In a small bowl, stir in the butter together with the remaining 1/2 teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter. Sprinkle very lightly with the Tony’s Cajun Seasoning.

  7. Bake the cakes until golden brown, about 10-12 minutes…it took about 20 minutes in my oven and in my daughters oven. The egg has to set in order to hold the patty together and just ever so slightly get golden. Serve Warm.

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