Maryland Style Crab Cakes Recipe
Baked golden and served with a Lemon and Caper Dill Beurre Blanc Sauce.
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Ingredients
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Crab Cakes
Lemon and Caper Dill Beurre Blanc Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, salt, and black pepper until well combined.
- 2
Add Breadcrumbs
Gradually fold in the breadcrumbs until the mixture holds together but is not overly dense.
- 3
Form Cakes
Using your hands, form the mixture into patties, roughly 1 inch thick and 3 inches wide. You should yield about 8 crab cakes.
- 4
Chill
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape during baking.
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Bake
Drizzle the tops of the crab cakes with olive oil and bake for 20-25 minutes or until golden brown and heated through.
Lemon and Caper Dill Beurre Blanc Sauce Preparation
- 7
Cook Shallots
In a small saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.
- 8
Add Wine and Reduce
Pour in the white wine and bring to a simmer. Cook until the liquid reduces by half, about 5-7 minutes.
- 9
