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LOCATION: Recipes >> Shellfish >> Crabcakes 37

Print this Recipe    Crabcakes 37

BAKED CRAB CAKES

1 lb. Jumbo Lump crab meat
2 Tbsp. fresh lemon juice
2 tsp. olive oil
1 Tbsp. butter
1/2 cup finely chopped onion
1 tsp. Old Bay seasoning
1/2 tsp. fresh minced garlic
1/8 tsp. crushed dried tarragon
pinch of cayenne pepper
2 Tbsp. mayonnaise
6 saltine crackers, crushed fine
1 large egg, beaten
1/4 cup grated sharp cheddar cheese
3/4 tsp. Hungarian paprika

Toss crab meat with the lemon juice, refrigerate. Saute onion with
butter and olive oil over medium heat until barely limp, about one
minute. Transfer to a small bowl to cool. Mix together Old Bay,
garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten
egg. Add the onions and mix well. Fold gently into the crab meat.
Divide into 6 portions. Butter a baking dish that will fit your
broiler. Roll the crab into 6 large balls, put on buttered dish
2" apart.

Bake at 400 degrees for 15 minutes. Remove from oven and flatten
each ball a little. Sprinkle each one first with the cheese and
then the paprika. Broil to toast the cheese a bit. Serve hot.

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