Salem, Massachusetts is known for many things, from its witchy history to its seafood scene. The two converge with the popular restaurant, Turner’s Seafood, located in historic Lyceum Hall. The coveted piece of land is presumed to have once belonged to Bridget Bishop until she was accused of being a witch. Writer Kathy Witt visited Salem to learn more about its history during the Salem witch trails and discovered Turner’s Seafood, famous for their crab cake appetizer. Lucky for RealFoodTraveler.com readers, the restaurant shared the recipe with Kathy. 

Save this baked crab cake recipe from Turner’s Seafood restaurant in Salem, MA to Pinterest to keep it handy. Photo courtesy of Turner’s. Graphic by RealFoodTraveler.com.

Baked Crab Cakes

Recipe courtesy of Turner’s Seafood restaurant 

A favorite app on Turner’s menu is the crab cake made with local Jonah crab and blended with seasoned crumbs and a hint of Dijon and served with crunchy Napa slaw and house-made remoulade sauce.

Hungry for more? See what else there is to do in Salem, MA.

Ingredients:
1 lb. Jonah crabmeat (other types of crabmeat may be substituted)
2 eggs
2 TBS Dijon mustard
1.5 cups mayonnaise
2 TBS fresh lemon juice
2 sleeves saltine crackers, hand crushed
1 TBS Old Bay Seasoning
1 tsp Tabasco Sauce
1 tsp Worcestershire Sauce
1/2 tsp baking powder

Scoops of Turner’s Seafood’s baked crab cakes before baking. Photo courtesy Turner’s Seafood, Salem, Massachusetts.

Instructions:
Combine all ingredients except the crabmeat and saltines.
Whisk together to make a loose batter. Fold in the crushed saltines and crabmeat. Mix well.
Let sit refrigerated for 30-45 minutes minimum. (Can hold for 3 days refrigerated.)
Separate into 4-oz portions (recommended) or the size portions desired.
Place the cakes on a greased cookie sheet and bake in a 375-degree oven for approximately 12-15 minutes or until golden brown on the top.
Leave the cakes in a rustic scoop.
Serve with tartar sauce or favorite mustard and lemon.

Editor’s Note: We made this recipe and it turned out beautifully. They are even better the next day or two after initial baking. Heat up in a toaster/convection oven which makes the crackers light and crispy inside – delicious! 

-By Kathy Witt

Hungry or more? Here’s a recipe for Crab-Stuffed Salmon.