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  Baked Crab Cakes



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1-2 teaspoons unsalted butter
3 inches white part of leek, finely diced
1 pound lump crab meat
4 Tablespoons unsalted butter, softened, but not melted
1 egg room temperature, lightly beaten
1 cup fresh bread crumbs, processed from a crustless piece of ciabatta or country bread

At least three hours before serving, sauté leeks in butter over low heat until tender.
Spread on a plate and refrigerate until chilled.
Prepare a cookie sheet by covering with foil, lightly butter and set aside.
Pick through crab meat to feel for shell and cartilage pieces. Set aside cleaned crab.
Beat together egg and butter until completely combined.
Stir in crab meat, chilled cooked leek and bread crumbs.
Working quickly, use hands or ice cream scoop to form cakes into mounds or patties.
Press as firmly as needed to create a cohesive shape. Place on foil-lined cookie sheet.
Refrigerate at least one hour before cooking—the softened butter will harden to keep cakes together.
Preheat oven to 400 degrees.
Bake chilled crab cakes for 8-10 minutes, turning patties after 5 minutes if desired.
Allow to sit 1-2 minutes before removing from cookie sheet.

Copyright © 2013 Stefanie Samara Hamblen