DMV-Style Crab Cakes with Hood Sauce
DMV-Style Crab Cakes with Hood Sauce
Ingredients
For the Crab Cakes
- 8 ounces lump crab meat
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon dried parsley, optional
- 5 Ritz crackers, crushed
- 2 tablespoons Kerrygold garlic and herb butter, melted, or 2 tablespoons melted unsalted butter mixed with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs
For the Hood Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon granulated sugar, or monk fruit, to taste
Instructions
- 1
In a large bowl, gently combine the lump crab meat, egg, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, salt, pepper, and dried parsley (if using). Be careful not to break up the crab meat too much; the goal is to keep the lumps intact.
⏱️ 5 min
- 2
Add the crushed Ritz crackers to the crab mixture. Gently mix until just combined. Overmixing will make the crab cakes tough.
⏱️ 3 min
- 3
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 4
Take portions of the crab cake mixture and form them into 4-6 patties or balls, about 1 1/2 to 2 inches thick, using your palms. Place the formed crab cakes on the lined baking sheet.
⏱️ 7 min
- 5
Refrigerate the crab cakes for 30 minutes. This step helps them firm up and hold their shape during baking.
- 6
Bake the crab cakes in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 375
- 7
While the crab cakes are baking, prepare the Hood Sauce. In a separate bowl, combine mayonnaise, ketchup, Dijon mustard, apple cider vinegar, Old Bay seasoning, and granulated sugar (or monk fruit). Mix until the sauce is smooth.
⏱️ 5 min
- 8
After 25 minutes, remove the crab cakes from the oven. Baste the tops of the crab cakes with the melted Kerrygold garlic and herb butter (or your homemade garlic herb butter mixture).
⏱️ 2 min
- 9
Switch the oven to broil. Broil the crab cakes for no more than 3 minutes, or until the tops are browned to your liking. Watch them closely to prevent burning.
⏱️ 3 min
- 10
Serve the hot crab cakes immediately with the prepared Hood Sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
DMV-Style Crab Cakes with Hood Sauce
For the Crab Cakes
- 8 ounces lump crab meat
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon dried parsley, optional
- 5 Ritz crackers, crushed
- 2 tablespoons Kerrygold garlic and herb butter, melted, or 2 tablespoons melted unsalted butter mixed with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs
For the Hood Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon granulated sugar, or monk fruit, to taste
Instructions
- 1
In a large bowl, gently combine the lump crab meat, egg, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, salt, pepper, and dried parsley (if using). Be careful not to break up the crab meat too much; the goal is to keep the lumps intact.
⏱️ 5 min - 2
Add the crushed Ritz crackers to the crab mixture. Gently mix until just combined. Overmixing will make the crab cakes tough.
⏱️ 3 min - 3
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 4
Take portions of the crab cake mixture and form them into 4-6 patties or balls, about 1 1/2 to 2 inches thick, using your palms. Place the formed crab cakes on the lined baking sheet.
⏱️ 7 min - 5
Refrigerate the crab cakes for 30 minutes. This step helps them firm up and hold their shape during baking.
- 6
Bake the crab cakes in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 375 - 7
While the crab cakes are baking, prepare the Hood Sauce. In a separate bowl, combine mayonnaise, ketchup, Dijon mustard, apple cider vinegar, Old Bay seasoning, and granulated sugar (or monk fruit). Mix until the sauce is smooth.
⏱️ 5 min - 8
After 25 minutes, remove the crab cakes from the oven. Baste the tops of the crab cakes with the melted Kerrygold garlic and herb butter (or your homemade garlic herb butter mixture).
⏱️ 2 min - 9
Switch the oven to broil. Broil the crab cakes for no more than 3 minutes, or until the tops are browned to your liking. Watch them closely to prevent burning.
⏱️ 3 min - 10
Serve the hot crab cakes immediately with the prepared Hood Sauce on the side.
⏱️ 1 min