Chesapeake Bay Crab Cakes

Name: Chesapeake Bay Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 slice Garnishes: fresh chives, lemon; 2 teaspoons dried parsley flakes; 1 large egg; 3 or 4 drops hot sauce; 454 grams fresh lump crabmeat, drained; 6 Tbsps mayonnaise, divided; 1 teaspoons Old Bay seasoning, divided; 12 servings Paprika; 0 teaspoons freshly ground pepper; 4 saltine crackers, crushed; 12 servings Tartar Sauce; 1 teaspoons Worcestershire sauce

Chesapeake Bay Crab Cakes might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 12. One portion of this dish contains about 8g of protein, 6g of fat, and a total of 98 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up lump crabmeat, saltine crackers, paprika, and a few other things to make it today.

Instructions

Stir together 3 tablespoons mayonnaise, 3/4 teaspoon Old Bay seasoning, and next 6 ingredients in a medium bowl; gently stir in crabmeat.

Ingredients you will need

Old Bay Seasoning

Mayonnaise

Crabmeat

Equipment you will use

Bowl

Shape into 12 patties.

Place on a lightly greased baking sheet.

Equipment you will use

Baking Sheet

Stir together remaining 3 tablespoons mayonnaise and remaining 1/2 teaspoon Old Bay seasoning; spread evenly on crab cakes.

Ingredients you will need

Old Bay Seasoning

Mayonnaise

Spread

Crab

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake at 350 for 20 minutes or until lightly browned. (Do not overbake.)

Equipment you will use

Oven

Garnish, if desired, and serve with Tartar Sauce.

Ingredients you will need

Tartar Sauce

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

1slice

Garnishes: fresh chives, lemon 2teaspoons

dried parsley flakes 1large

egg 3

or 4 drops hot sauce 454grams

fresh lump crabmeat, drained 6Tbsps

mayonnaise, divided 1teaspoons

Old Bay seasoning, divided 12servings

Paprika 0teaspoons

freshly ground pepper 4

saltine crackers, crushed 12servings

Tartar Sauce 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.