Maryland Crab Cakes
A staple of
Maryland, these crab cakes made from fresh and Old Bay pieces of crabmeat are
authentic and easy to prepare.
Ingredients
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1/4 cup (60g) mayonnaise
- 1 large egg
- 1/8 teaspoon salt
- 1 pound fresh lump crab meat*
- 1 teaspoon fresh lemon juice, plus more for serving
- 2/3 cup Saltine cracker crumbs (about 14 crackers)
- 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
- optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
First, whisk
the egg, mayonnaise, parsley, Dijon mustard, Worcestershire, Old Bay sauce,
lemon juice and salt together in a large bowl. Place crabmeat on top, followed
by cracker crumbs. With a rubber spatula or large spoon, very gently and
carefully fold together. You don't want to break that crab meat!
Then, cover
tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat the
oven to 450 ° F (232 ° C). Generously grease a rimmed baking sheet with butter
or a non-stick spray or line with a silicone baking mat.
Using a 1/2
cup measuring cup, divide the crab cake mixture into 6 mounds on the baking
sheet. (Do not flatten!) Use your hands or a spoon to compact each individual
mound so that there are no lumps sticking out or falling apart. For more
flavor, brush each with melted butter. It is optional but recommended!
Bake 12 to
14 minutes or until lightly browned at the edges and on top.
Drizzle each with
fresh lemon juice and serve hot.
Tightly
cover leftover crab and refrigerate for up to 5 days or freeze for up to 3
months. Happy Cooking Time.
