Hilltop Crab Cake 8.000
May 18, 2005

This baked crab cake is certainly hefty, yet light enough on the filling.

Servings: 8
  • 1 cup mayonnaise
  • 1/4 cup spicy brown mustard, such as Gulden's
  • 2 tablespoons Worcestershire sauce
  • 1 large egg, beaten
  • 1 to 2 teaspoons hot red pepper sauce, such as Tabasco
  • 2 pounds jumbo lump crabmeat, picked over to remove any shell fragments
  • 3 to 3 3/4 cups fresh bread crumbs
  • 1/4 teaspoon salt, or to taste


In a medium bowl, mix the mayonnaise, mustard, Worcestershire sauce, egg and hot red pepper sauce until just combined. Set aside. (May cover and refrigerate for no more than 24 hours before using.)

Place the crabmeat in a strainer to remove any excess liquid. Allow to drain for 10 minutes, then transfer the crabmeat to a large bowl, being careful not to break up the large pieces. Add 1/2 cup of the bread crumbs to the crabmeat and mix gently.

Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray or line with parchment paper.

Using a spatula, fold in about 1 cup of the mayonnaise mixture, salt to taste and 2 1/4 to 3 cups of the bread crumbs to the crabmeat-bread crumb mixture, being careful not to overmix. Test a small portion to see if it holds together. If it doesn't, add the remaining 1/4 cup or so of the mayonnaise mixture, 1 or 2 tablespoons at a time. If the mixture is too wet, add the remaining 1/4 cup of bread crumbs in the same manner.

Form each crab cake to the desired size; a 6-ounce, dinner-size portion will fill the palm of your hand. Bake for 10 to 12 minutes until golden brown. For an extra-crisp top, broil for 1 minute.

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Recipe Source

Adapted from Maryland Turf Caterers, which serves this crabcake at the Preakness Stakes at Pimlico Race Course.

Tested by Bonnie S. Benwick.

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