Maryland Crab Cakes Recipe PT55M https://img5.recipesrun.com/201907/2019/1113/6f/4/643288/300x200x90.jpg For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above. 6 servings Ingredients: optional: 2 Tablespoons (30g) melted salted or unsalted butter 2/3 cup Saltine cracker crumbs (about 14 crackers) 1 pound fresh lump crab meat 1/8 tsp. salt 1 tsp. fresh lemon juice, plus more for serving 1 tsp. Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick) 2 tsp. worcestershire sauce 2 tsp. dijon mustard 1 tbsp. chopped fresh parsley (or 2 teaspoons dried) 1/4 cup (60g) mayonnaise 1 large egg

Maryland Crab Cakes Recipe

4.5

( By Ellie )

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

01 Information

Grade easy
Serving 6 servings
Prep Time 40 Mins
Cook Time 15 Mins
Total Time 55 Mins

02 Ingredients

- optional: 2 Tablespoons (30g) melted salted or unsalted butter
- 2/3 cup Saltine cracker crumbs (about 14 crackers)
- 1 pound fresh lump crab meat
- 1/8 tsp. salt
- 1 tsp. fresh lemon juice, plus more for serving
- 1 tsp. Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 2 tsp. worcestershire sauce
- 2 tsp. dijon mustard
- 1 tbsp. chopped fresh parsley (or 2 teaspoons dried)
- 1/4 cup (60g) mayonnaise
- 1 large egg

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03 Method

Step 1

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!
Step 2

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Step 3

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Step 4

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!
Step 5

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Step 6

Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

04 Author

Ellie

1078 Recipes

Maryland Crab Cakes Recipe

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