Silk Road Crab Cakes
When people inquire about our Baltimore Bayline Seasoning, they are following a recipe for crab cakes probably 9 out of 10 times. The blend is basically designed for that, so we thought it made sense to share our own favourite and simple crab cake recipe that produces great results with very little work.
For the best texture, use coarse lump crab meat. It can be fresh or tinned, but the larger the chunks, the better. This is great served with lemon wedges and our Bow River Fish Blend Aioli.
Ingredients:
1 large egg
¼ cup mayonnaise
2 tsp dried parsley (or 1 Tbsp of chopped fresh)
2 tsp Dijon mustard
2 tsp worcestershire sauce
1 tsp fresh lemon juice
1-2 tsp Baltimore Bayline Seasoning
1 pound crab meat
⅔ cup saltine cracker crumbs (about 14 crackers worth)
2 Tbsp melted butter
¼ cup mayonnaise
2 tsp dried parsley (or 1 Tbsp of chopped fresh)
2 tsp Dijon mustard
2 tsp worcestershire sauce
1 tsp fresh lemon juice
1-2 tsp Baltimore Bayline Seasoning
1 pound crab meat
⅔ cup saltine cracker crumbs (about 14 crackers worth)
2 Tbsp melted butter
Instructions:
- Whisk the egg, mayonnaise, parsley, mustard, worcestershire sauce, lemon juice, and Baltimore Bayline Seasoning together in a large bowl. Add the crab meat and the cracker crumbs. Gently combine the ingredients, but take care not to break the crab meat up into too small of pieces.
- Cover and refrigerate for at least 30 minutes and up to one day.
- Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Portion the crab mixture into six mounds on the baking sheet. Carefully shape each mound so that they aren't falling apart and there aren’t any lumps sticking. Flatten the mounds slightly with a spoon or spatula and brush each one with melted butter. Sprinkle each cake with a little more seasoning.
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Serve warm with lemon wedges for squeezing overtop and Bow River Fish Blend Aioli for dipping.
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