Tide Street Crab Cakes

As you come for showroom appointment at our 7 Tide location, you might have a chance to try the Tide Street Crab Cakes. These easy side dish are the perfect appetizer to any meal or for a light dinner, be sure to be on the lookout next time you are at 7 Tide.



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

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


Method of Preparation

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. Add your mustard sauce for dipping or on top. Complete with salad using the salad dressing.


Our recipe box to your inbox

Want to receive our recipes by email?

Sign up here:

Strawberry Rhubarb Pie

Every Appliance Comes with a Chef

Allow a Clarke Chef to answer your questions about recipes, appliance use and care.