Bob's Maryland-Style Crab Cakes

• Seafood

  • 2 lb Lump crab meat, jumbo

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Mayonnaise
  • 2 tsp Mustard, yellow

• Baking & Spices

  • 1 dash Black pepper
  • 2 tsp Kosher salt
  • 1 Old bay seasoning

• Bread & Baked Goods

  • 2 slices White bread

• Dairy

  • 4 tbsp Butter, unsalted

Found on thespeckledpalate.com

Description

Directions

• Prepare a large baking sheet by placing a piece of parchment paper on it.
• Measure all the ingredients into a large bowl together.
• Mix the crab cakes together by hand. Mixing by hand will ensure the crab stays delicate and keeps its shape. We want big chunks of crab in our crab cakes! Once mixed, the ingredients will look wet, but not pasty or lumpy.
• Form into 10 patties that are 1” (or slightly more than 1) thick. If the patties are too thin, they can break more easily and will be domed on the top.
• Place the cakes onto the prepared baking sheet. Sprinkle with the Old Bay Seasoning.
• Set aside for one hour. The crab cakes should rest so the bindings can take hold.
• When the crab cakes have rested for an hour, heat the broiler. Place the pan you will use to cook the crab cakes on in the broiler to heat with it. (You want to do this so that the bottoms of the crab cakes will brown.)
• When the broiler is ready, remove the pan from the oven.
• Transfer the prepared crab cakes onto the hot pan, then place in the oven.
• Broil for 4-6 minutes on the second from top shelf or until the crab cakes have browned and firmed up. They should be slightly crisp around the edges.
• Serve warm with a side of boiled corn and fresh cut tomatoes.