Classic Maryland Crab Cakes (Print Version)
# Ingredients:
→ For the Crab Cakes
01 -
1 pound fresh lump crab meat
02 -
1 large egg
03 -
¼ cup mayonnaise
04 -
1 tablespoon fresh parsley, chopped
05 -
2 teaspoons Dijon mustard
06 -
2 teaspoons Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning
08 -
1 teaspoon fresh lemon juice, plus more for serving
09 -
⅛ teaspoon salt
10 -
⅔ cup saltine cracker crumbs (about 18 crackers)
→ Optional
11 -
2 tablespoons melted butter for brushing
12 -
Lemon wedges for serving
13 -
Fresh parsley for garnish
14 -
Cocktail or tartar sauce for serving
# Instructions:
01 -
Whisk together egg, mayonnaise, parsley, Dijon, Worcestershire, Old Bay, lemon juice, and salt. Gently fold in crab meat and cracker crumbs, being careful not to break up the crab.
02 -
Cover tightly and refrigerate for at least 30 minutes or up to 24 hours.
03 -
Heat oven to 450°F. Grease a baking sheet well or line with a silicone mat.
04 -
Portion mixture into 6 mounds using a ½ cup measure. Carefully shape each mound, keeping them loose but compact. Brush tops with melted butter if desired.
05 -
Bake for 12-14 minutes until lightly browned. Finish with a squeeze of fresh lemon juice and serve warm.
# Notes:
01 -
Use fresh lump crab meat for best results
02 -
Can make smaller portions for appetizer size
03 -
Freezes well for up to 3 months