Tide Street Crab Cakes

Crab Cakes

  • 1/3 cup plus 1 teaspoon real mayonnaise
  • 1 teaspoon dry mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon Dijon mustard
  • ½ teaspoon prepared horseradish
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • 1 large egg, lightly beaten
  • 12 oz fresh crab meat
  • ½ cup crushed saltine crackers
  • (Serve on top of simple salad, dressing recipe below)

 

Mustard Sauce

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ teaspoon prepared horseradish
  • Dash Tabasco sauce

 

 

Salad dressing

  • 3 tablespoon cider vinegar
  • 1 teaspoon minced onion (or shallot)
  • 1 teaspoon Dijon mustard
  • 1/3 cup vegetable or olive oil
  • S+P to taste
  • Blend in blender until emulsified

In a large bowl, combine first 7 ingredients.  In a small bowl, whisk the egg lightly and add to the mixture, stirring to combine.  Add crab meat and crushed crackers.  Using your hands, gently mix until combined ensuring crab stays lump.  Using an ice cream scoop, form crab cakes and place onto a parchment lined sheet try.  You can freeze them immediately or refrigerate them up to 24 hours before baking.  Bake on convection mode 375° for 10 minutes or until lightly browned and firm to the touch.