What you'll need
Ingredients
- 4 slices Pepperidge hearty white bread
- 3 Tablespoons oil
- Salt and pepper
- 1 pound jumbo lump crabmeat
- 4 saltines
- 3 scallions, green part only, minced
- 1 tablespoon minced italian parsley
- 2 tablespoons finely minced red bell pepper
- 1 ½ teaspoons Old Bay Seasoning
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. tabasco or hot sauce or p inch cayenne pepper
- 6 tablespoons mayonnaise
- 1 large egg, lightly beaten
The method
Directions
- 01
Adjust oven rack to the lower-middle position and hear the oven to 300 degrees. Pulse 2 slices of the bread in a food processor to coarse crumbs, about 6 pulses; transfer to a large bowl. Repeat with the remaining bread and transfer to the bowl (you should have about 3 ½ cups crumbs.) Toss the crumbs with oil, 1/8 tsp. salt, 1/8 tsp. pepper. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until lightly browned and dry, about 20 minutes. Let the crumbs cool and then transfer to a shallow dish; set aside.
- 02
Gently toss the crab, 4 tablespoons of cracker crumbs, scallions,parsley, red pepper, Old Bay, Worcestershire, and cayenne pepper together in a large bowl. Gently fold in the mayonnaise using a rubber spatula. Season the mixture with salt and pepper to taste. Gently fold in the beaten egg. If necessary, add the remaining 2 tablespoons cracker crumbs as needed until the mixture just clings together.
- 03
3. Line a baking sheet with parchment paper; set aside. Using a tablespoon measure, portion and form the crab mixture into 36 tablespoon-sized cakes roughly 1 ½ inches in diameter and a ½ inch thick. Place cakes on the sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
- 04
Line another sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. When the crab cakes are chilled, coat them completely with the toasted bread crumbs, pressing gently to adhere. Lay the breaded crab cakes on the prepared wire rack.
- 05
Adjust oven rack to middle position and heat to 500 degrees. Unwrap crab cakes and bake until the crumbs are golden brown and the cakes are firm, 12 to 15 minutes.
- 06
To make ahead: cover the crab cakes with plastic wrap and refrigerate for up to 24 hours, or freeze for up to a month. (after the cakes are completely frozen, about 4 hours, they can be transferred to a ziplock bag. Transfer bake to a greased wire rack before baking and bake as directed at 500 degrees. (frozen cakes will bake in about the same amount of time)
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Ingredients
- 4 slices Pepperidge hearty white bread
- 3 Tablespoons oil
- Salt and pepper
- 1 pound jumbo lump crabmeat
- 4 saltines
- 3 scallions, green part only, minced
- 1 tablespoon minced italian parsley
- 2 tablespoons finely minced red bell pepper
- 1 ½ teaspoons Old Bay Seasoning
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. tabasco or hot sauce or p inch cayenne pepper
- 6 tablespoons mayonnaise
- 1 large egg, lightly beaten
Cook Like James · The method
Directions
- 1
Adjust oven rack to the lower-middle position and hear the oven to 300 degrees. Pulse 2 slices of the bread in a food processor to coarse crumbs, about 6 pulses; transfer to a large bowl. Repeat with the remaining bread and transfer to the bowl (you should have about 3 ½ cups crumbs.) Toss the crumbs with oil, 1/8 tsp. salt, 1/8 tsp. pepper. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until lightly browned and dry, about 20 minutes. Let the crumbs cool and then transfer to a shallow dish; set aside.
- 2
Gently toss the crab, 4 tablespoons of cracker crumbs, scallions,parsley, red pepper, Old Bay, Worcestershire, and cayenne pepper together in a large bowl. Gently fold in the mayonnaise using a rubber spatula. Season the mixture with salt and pepper to taste. Gently fold in the beaten egg. If necessary, add the remaining 2 tablespoons cracker crumbs as needed until the mixture just clings together.
- 3
3. Line a baking sheet with parchment paper; set aside. Using a tablespoon measure, portion and form the crab mixture into 36 tablespoon-sized cakes roughly 1 ½ inches in diameter and a ½ inch thick. Place cakes on the sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
- 4
Line another sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. When the crab cakes are chilled, coat them completely with the toasted bread crumbs, pressing gently to adhere. Lay the breaded crab cakes on the prepared wire rack.
- 5
Adjust oven rack to middle position and heat to 500 degrees. Unwrap crab cakes and bake until the crumbs are golden brown and the cakes are firm, 12 to 15 minutes.
- 6
To make ahead: cover the crab cakes with plastic wrap and refrigerate for up to 24 hours, or freeze for up to a month. (after the cakes are completely frozen, about 4 hours, they can be transferred to a ziplock bag. Transfer bake to a greased wire rack before baking and bake as directed at 500 degrees. (frozen cakes will bake in about the same amount of time)
Ingredients
- 4 slices Pepperidge hearty white bread
- 3 Tablespoons oil
- Salt and pepper
- 1 pound jumbo lump crabmeat
- 4 saltines
- 3 scallions, green part only, minced
- 1 tablespoon minced italian parsley
- 2 tablespoons finely minced red bell pepper
- 1 ½ teaspoons Old Bay Seasoning
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. tabasco or hot sauce or p inch cayenne pepper
- 6 tablespoons mayonnaise
- 1 large egg, lightly beaten
Directions
- 1
Adjust oven rack to the lower-middle position and hear the oven to 300 degrees. Pulse 2 slices of the bread in a food processor to coarse crumbs, about 6 pulses; transfer to a large bowl. Repeat with the remaining bread and transfer to the bowl (you should have about 3 ½ cups crumbs.) Toss the crumbs with oil, 1/8 tsp. salt, 1/8 tsp. pepper. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until lightly browned and dry, about 20 minutes. Let the crumbs cool and then transfer to a shallow dish; set aside.
- 2
Gently toss the crab, 4 tablespoons of cracker crumbs, scallions,parsley, red pepper, Old Bay, Worcestershire, and cayenne pepper together in a large bowl. Gently fold in the mayonnaise using a rubber spatula. Season the mixture with salt and pepper to taste. Gently fold in the beaten egg. If necessary, add the remaining 2 tablespoons cracker crumbs as needed until the mixture just clings together.
- 3
3. Line a baking sheet with parchment paper; set aside. Using a tablespoon measure, portion and form the crab mixture into 36 tablespoon-sized cakes roughly 1 ½ inches in diameter and a ½ inch thick. Place cakes on the sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
- 4
Line another sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. When the crab cakes are chilled, coat them completely with the toasted bread crumbs, pressing gently to adhere. Lay the breaded crab cakes on the prepared wire rack.
- 5
Adjust oven rack to middle position and heat to 500 degrees. Unwrap crab cakes and bake until the crumbs are golden brown and the cakes are firm, 12 to 15 minutes.
- 6
To make ahead: cover the crab cakes with plastic wrap and refrigerate for up to 24 hours, or freeze for up to a month. (after the cakes are completely frozen, about 4 hours, they can be transferred to a ziplock bag. Transfer bake to a greased wire rack before baking and bake as directed at 500 degrees. (frozen cakes will bake in about the same amount of time)
