I figured I owed you a REALLY good recipe since I’ve been absent from Idiot’s Kitchen these past few months so get ready for a doozy!
The Best Baked Crab Cakes! And to make these even more remarkable, you can easily make them gluten free. Hooray!
These are based on a recipe from the Oceanaire Seafood Room, a restaurant that I loved to go to when I lived in Minneapolis. I’m 99% sure crab cakes were the only thing I ever ordered there. Every time I would go I would think about other dishes, or about just ordering one crab cake for an appetizer, but could not resist having a full order all to myself.
I’ve made other crab cakes but these always stuck in my mind so a few weeks ago I googled Oceanaire Crab Cake Recipe and VOILA! Through the magic of the google, we have the BEST crab cakes I’ve ever made.
As a bonus – like we even need a bonus since we have delicious crab cakes – these are baked rather than fried. That makes this recipe both healthier and easier.
Here’s what you need:
Crab Meat (Lump or Claw), Eggs, Mayonnaise, Celery, Onion, Fresh Tarragon, Bread (GF or White), Butter, Old Bay Seasoning, Dijon Mustard (not pictured), Salt & Pepper.
I lucked out and my store had this crab claw meat on sale, buy one get one free. The original recipe calls for lump crab meat, but the only thing better than crab meat is FREE crab meat so claw it was. I’m sure the lump would be a more robust texture but these were pretty amazing with the claw meat.
If you can find these refrigerated containers of crab, they have a better taste and texture than the canned variety. Of course, if you are really serious about things, you could always boil some crabs and pick your own meat. Or if you have a good fish market, get your crab meat there, already picked for you. You’ll need 1 pound of crab meat.