Maryland Crab Cakes Recipe
Course: RecipesCuisine: American
Servings
6
Prep time
55
minutesCooking time
0
minutesCalorieskcal
Total time
55
minutesA recipe I have been using a very long time. According to others, this produces the best crab cakes.
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Ingredients
1 1 egg
1/4 cup 1/4 mayonnaise
1 tbsp 1 chopped fresh parsley (2 teaspoons dried)
2 tsp 2 dijon mustard
2 tsp 2 worcestershire sauce
1 tsp 1 old bay seasooning (up to 1 1/2 teaspoons for a spicier kick)
1 tsp 1 fresh lemon juice
1/8 tsp 1/8 salt
1 lb 1 fresh lump crab meat
2/3 cup 2/3 saltine cracker crumbs (12-14 saltine crackers)
2 tbsp 2 melted butter (optional)
Directions
- Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.
- Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.
- For extra flavor, brush each with melted butter. This is optional but recommended!
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Nutrition Facts
- Serving Size: 1g
