Maryland Crab Cakes Recipe
Maryland Crab Cakes Recipe
Number of Servings: 6
Prep Time:
Cooking Time:
A recipe I have been using for a very long time. Others say this produces the best crab cakes.
ingredients
- 1Each —Egg
- 1/4Cup —Mayonnaise
- 1Tablespoon —Chopped fresh parsley (2 teaspoons dried)
- 2Teaspoons —Dijon mustard
- 2Teaspoons —Worcestershire sauce
- 1Teaspoon —Old Bay seasooning (up to 1 1/2 teaspoons for a spicier kick)
- 1Teaspoon —Fresh lemon juice
- 1/8Teaspoon —Salt
- 1Pound —Fresh lump crab meat
- 2/3Cup —Saltine cracker crumbs (12-14 saltine crackers)
- 2Tablespoons —Melted butter (optional)
instructions
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 it 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.
