Gold Hen Bloody Mary Crab Cakes

Bloody Mary Crab Cakes?!?! Yep, you got that right! Having spent quite a bit of time inMaryland, we absolutely love crab cakes and often make them at home. While some binding ingredients are standard in the preparation, a “low-filler” recipe is preferred by most (including us) and we also use our Bloody Mary mix to create an awesome flavor profile for the crab cake. Lastly, no mayonnaise is required!

Regarding the crab meat, there’s really nothing better than fresh jumbo lump. However, it can be very pricey! If you don’t want to drop the dough on jumbo, go for the lump…We hope you enjoy our recipe!

Ingredients

1 large egg

¼ cup Gold Hen Bloody Mary Mix

1 tbsp chopped parsley

1 lb fresh crab meat (lump or jumbo lump)

½ cup saltine cracker crumbs

2 tbsp melted butter

Instructions

1. Whisk the egg, Bloody Mary mix, and parsley in a large bowl. Place the crab meat on top, followed by the cracker crumbs, and gently fold together. Try not to break up the lump crab meat during this process.

2. Cover the bowl tightly and refrigerate for at least 1 hour.

3. Preheat oven to 450 and grease a baking sheet with butter or nonstick spray.

4. Using 1/3 cup measuring cup, portion the crab cake mixture into 4 mounds on the baking sheet. Drizzle each with the melted butter.

5. Bake for about 15 mins and then finish under the broiler for another 2 minutes until the tops and edges start to brown. Serve warm and enjoy!