Maryland Crab Cakes (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 large egg
02 -
Lump crabmeat (fresh), 1 pound (454g)
03 -
1/8 teaspoon salt
04 -
2 teaspoons of Dijon mustard
05 -
60g (1/4 cup) of mayonnaise
06 -
Chopped parsley (fresh), 1 tablespoon - or dried, 2 teaspoons
07 -
41g (2/3 cup) saltine cracker crumbs (about 17-18 crackers)
08 -
Old Bay, 1 teaspoon (up to 1½ if you like it punchy)
09 -
1 teaspoon lemon juice (plus extra for drizzling later)
10 -
Worcestershire sauce, 2 teaspoons
→ Optional finishing touch
11 -
2 tablespoons melted butter (salted or unsalted), 30g
# Instructions:
01 -
Grab a large mixing bowl and whisk together the egg, mayonnaise, parsley, mustard, Worcestershire, Old Bay, lemon juice, and salt until smooth and uniform.
02 -
Toss the crab into the bowl, then follow up with the cracker crumbs. Using a soft spatula or spoon, carefully fold everything together without breaking up the crab too much.
03 -
Cover the bowl tightly and pop it in the fridge for at least 30 minutes. You can also leave it overnight if you’re prepping ahead.
04 -
Set your oven to 450°F (232°C) and prepare a rimmed sheet pan. Use melted butter, a silicone liner, or nonstick spray so nothing sticks.
05 -
Use a ½ cup scoop to plop 6 even mounds of the mix onto the sheet. Lightly press each mound together, so it’s compact but still rounded. If you'd like, brush the tops with melted butter for a richer flavor.
06 -
Slide the tray into your hot oven and bake for 12-14 minutes. You’re looking for toasty golden edges. When done, drizzle with lemon juice and serve while still nice and warm.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 5 days.
02 -
For bite-sized portions, shape the mix into 12 ¼-cup cakes or 24 2-tablespoon-sized ones.
03 -
Fresh lump crabmeat gives you the tastiest results.
04 -
Freeze pre-cooked or uncooked crab cakes for as long as 3 months.