Hampton-Style Crab Cakes
If you love the Hamptons you will love our crab cake recipe. This will be the best and healthiest crab cake recipe you will ever find. The ingredients will make 8 (4 ounce portions) of 4 (8 ounce portions) crab cakes perfect for low-calorie meal served with a wedge salad.
First you don’t over-mix or over-pack your crab cakes. You will find crab cake heaven with big clumps of crab meat loaded with flavor. These are great carb cakes and adapted from a recipe from Oceanaire. Follow the steps to the letter and you will be making these cakes every opportunity you have.
We have all had our fair share of bad crab cakes. To much filler, no crab, over spiced, under spiced, too small, too crabby, to soft, and too runny. For years we have all searched for great crab cake recipe. We all do not want ones that have a lot of filler, the usual crap that chefs typically ruin a good crab cake with. There is a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest food crimes in America.
The beauty of this recipe is it is easy to make, it is baked not fried, and it can make a complete meal leaving you satisfied with the incredible flavor. Each crab cake is about 230 Calories! (460 on the larger crab cakes)
If you like the crab cakes you can make this recipe into smaller versions for cocktail parties. This recipe will become a family favorite.
Hampton Style Crab Cake
Ingredients
2 eggs
1 cup Real mayonnaise
3/4 Teaspoon Dijon mustard
1 1/4 Teaspoons Old Bay Seasoning, divided for two steps in preparation.
3/4 Teaspoon chopped fresh tarragon
1/4 Cup finely chopped onion
1 Tablespoon finely chopped celery
2 cups Crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound Jumbo lump crab meat, drained of any liquid, make sure no shells in the meat!
2 tablespoons butter, at room temperature
Instructions
- Heat the oven to 400 degrees.
- In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, 3/4 teaspoon Old Bay Seasoning, tarragon, onion and celery to make a crab cake dressing.
- In a large mixing bowl, toss the bread with only half of the dressing. Mix until the dressing is absorbed by the bread cubes and the cubes are slightly broken up. You will need to add additional dressing if the cubes are too dry. This will be based upon our cube size.
- Gently mix in the crab. Be careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing. Do not over mix.
- Divide the mixture and form into 8 or 4 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.
- In a small bowl, stir the butter together with the remaining ½ teaspoon of Old Bay Seasoning. Top each cake with the seasoned butter.
- Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.
Enjoy at taste of the Hamptons year round with this recipe.