Maryland Crab Cakes (Print Version)
# Ingredients:
→ Crab Cake Mixture
01 -
1 pound (454g) fresh lump crab meat
02 -
1 large egg
03 -
1/4 cup (60g) mayonnaise
04 -
2/3 cup (41g) saltine cracker crumbs (about 17-18 crackers)
05 -
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
06 -
2 teaspoons Dijon mustard
07 -
2 teaspoons Worcestershire sauce
08 -
1 teaspoon Old Bay seasoning (up to 1 1/2 teaspoons for spicier flavor)
09 -
1 teaspoon fresh lemon juice
10 -
1/8 teaspoon salt
→ Optional Topping
11 -
2 Tablespoons (30g) melted butter (salted or unsalted)
→ For Serving
12 -
Fresh lemon wedges
13 -
Chopped fresh parsley for garnish
# Instructions:
01 -
In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
02 -
Place the crab meat on top of the wet mixture, followed by the cracker crumbs. With a silicone spatula or large spoon, very gently fold everything together, taking care not to break up the crab meat lumps.
03 -
Cover the bowl tightly and refrigerate for at least 30 minutes and up to 1 day. This helps the mixture set and makes it easier to form the crab cakes.
04 -
Preheat your oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
05 -
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Don't flatten them! Use your hands or a spoon to gently compact each mound so there aren't any lumps sticking out or falling apart.
06 -
For extra flavor and golden color, brush the top of each crab cake with melted butter. This step is optional but highly recommended!
07 -
Bake in the preheated oven for 12-14 minutes, or until the crab cakes are lightly browned around the edges and on top.
08 -
Drizzle each crab cake with fresh lemon juice and serve warm with your favorite sauce and a sprinkle of fresh parsley if desired.
# Notes:
01 -
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.
02 -
These crab cakes can be served with lemon wedges, a garnish of chopped parsley, cocktail sauce, or tartar sauce.
03 -
For smaller crab cakes, divide the mixture into 12 portions using a 1/4-cup measure. For mini crab cakes, make 24 portions using 2 tablespoons of mixture each. Baking time will be shorter.
04 -
Leftover crab cakes can be refrigerated for up to 5 days or frozen for up to 3 months.