Maryland Style Crab Cake Recipe
Oven-baked Jumbo Lump Crab Cake & Sauce Beurre Blanc
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Ingredients
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Crab Cakes
Sauce Beurre Blanc
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, parsley, and panko breadcrumbs. Season with salt and black pepper to taste.
- 2
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake
Preheat the oven to 375°F (190°C). Bake the crab cakes for 20-25 minutes or until they are golden brown and cooked through.
Sauce Beurre Blanc Preparation
- 4
Cook Shallots
In a medium saucepan over medium heat, combine the chopped shallots and white wine. Bring to a boil and reduce until the liquid is almost evaporated.
- 5
Add Butter
Lower the heat and whisk in the cold butter, a few cubes at a time, until the sauce is emulsified and smooth. Add heavy cream and lemon juice, and season with salt and white pepper to taste.
