BAKED MARYLAND CRAB CROQUETTES (Cakes, Balls, Logs)

Crab Cakes (5)

Feel free to make balls, patties, logs, croquettes, or any other shape you’d like.  Pictured is balls because they were the quickest to form.

     Why pay up to $20 for a crab cake dinner in a restaurant to feed one person?  Why not spend $12.00 for 1 lb of canned crab claws and make 8 large crab croquettes?  Quick and easy?  YES!  Throw crackers, celery and onions into a chopper, and then mix everything in a bowl.  And, they are BAKED, not FRIED, so we’ve skipped the heavy outside mix of bread crumbs which masks the natural sweet taste of the crab. If you want to eat healthier crab croquettes and actually taste the crab meat, have I got a recipe for you!

INGREDIENTS: YIELDS 8 CRAB CROQUETTES

1 lb lump crabmeat

1 large egg

1 TBSP mayo

½ tsp Worcestershire sauce

½ tsp mustard powder

½ tsp Old Bay seasoning

2 TBSP celery, minced

2 TBSP onion, minced

2 tsp lemon juice

14 Ritz crackers or saltines, crushed

Pepper, Parsley

PREPARATION:

Butter a 12” x 8” baking dish and set aside.

In a chopper or food processor, chop celery, onion and crackers.

In medium sized bowl, mix egg, mayo, Worcestershire sauce, mustard powder, and Old Bay. Add ingredients from chopper, add pepper and parsley, and form into balls.  Place in buttered baking dish.

Bake at 375 ° F for approximately 25 minutes.

Serve with lemon wedges and tartar sauce. 

NOTE:  You can make crab patties or shape into little logs if you’d rather, but they will need less baking time.  Remember that crab is pre-cooked.

 

TARTAR SAUCE:

1 cup mayo

1 – 2 TBSP sweet pickle relish

1 tsp lemon juice

Few dashes each of garlic powder, onion powder, pepper (regular pepper, crushed red pepper, or chipotle pepper)

PREPARATION:

Mix all ingredients, cover and refrigerate until ready to serve.

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By Tika for CHEW WANNA EAT? © 2017

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Crab Croquettes

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