Idaho Crab Cakes

Source

Author: Bob and Robin Young

Source: Bob and Robin Young

Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com

Servings

Yield: 8 Crab Cakes

Oven Temperature

Oven Temperature: 425°F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Comments

We try to reduce our frying of foods so we broil then bake these crab cakes using a muffin tin. The crab cakes cook very well and retain their "cake" shape when we use these tins.

Ingredients

Ingredients

½

lbs

Crab Meat, fresh picked (We use Dungeness)

1

lg

Egg, beaten

2

c

fresh Bread Crumbs (We make our own)

2

T

Creamy Horseradish

1

c

Mayonnaise

¼

c

chopped Italian Parsley

¼

c

diced Onion

¼

c

diced Celery

2

T

Old Bay Seasoning

Procedure

1

Combine all ingredients, except crab meat, in a bowl and mix and blend by hand.

2

Add crab meat and gently fold in by hand.

3

Lightly grease a cup cake pan. Form the crab mixture into a pattie and place in one of the muffin tin cups. Just fill to the top. You should use 8 of the muffin tin cups.

4

Broil the crab cakes until just lightly browned, about 10 minutes. Turn the broiler off and turn the oven to Bake at 425°F. Bake for about another 10 to 15 minutes.

5

Serve with a tartar sauce, either store bought or homemade.

Degree of Difficulty

Degree of Difficulty: Easy