We love seafood, we love crab cakes, we really love these crispy Maine crab cakes. Yes, it’s true, I especially love seafood. You know, I’m from Maine, where we’re known for having THE best seafood in world, and I’ve certainly eaten more than my share. Oh yeah, I do LOVE the shellfish best — clams, crab, oysters, scallops, shrimp, and lobster (my absolute favorite food!) So, I really do know good seafood, now I want to share with you lovely people, a recipe for six crispy, lemony, delightful, healthy and delicious Maine Crab Cakes……
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- 16 oz. fresh Maine lump crab meat: Jonah crab, Blue crab, Rock crab, or the rare Maine “Peeky-toe.”
- 2 eggs
- 2 tbsp. minced shallots or green onions
- 1 tsp. Old Bay Seasoning
- 1/2 cup mayonnaise
- 2 tsp. grated fresh lemon zest
- 2 tsp. fresh lemon juice
- Lemon wedges
- Sea salt & fresh pepper to taste
- * Sauces of your choice (see notes)
Pre-heat the oven to 400* and prepare muffin tins ( 6 each ) with cooking spray or olive oil.
Carefully place the lump crab meat into a medium-sized bowl. Whisk two eggs to a light foam in a mixing bowl, then add everything except the crab meat, mixing thoroughly. Carefully add the crab meat, try to keep the lumps as large as you can
Carefully form six crab cakes, and place in your prepared muffin tins. Bake for 10-15 minutes (until lightly browned and crispy)
If you want to cook these up “old school” just melt some butter and add a splash of olive oil in a saute’ pan, fry over medium heat.
Note: Serve with your favorite spicy cocktail sauce, dill (herb) mayo or my favorite: horseradish mayo (mix equal parts of both, or to taste).