Maryland Crab Cakes Recipe
My Maryland Crab Cakes are made with sweet lump crab meat and very little filler. I guarantee they will be the best crab cakes you've ever had!
Ingredients
- 1 pound crab meat fresh - jumbo lump or lump
- 1 large egg
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice plus more for serving
- 1½ teaspoon Old Bay seasoning
- 1 teaspoon fresh parsley chopped
- ⅔ cup cracker crumbs I made mine in the food processor. About 15 saltines
Instructions
- Place the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a small bowl.
- Whisk the ingredients together to completely incorporate the egg into the mixture.
- add the crab meat to the mixture and gently fold it into the sauce. Don't mix it in completely.
- Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs into the sauce. Be careful not to break up the crab meat.
- Cover the crab meat mixture and refrigerate for at least 30 minutes.*This can be made ahead of time and kept refrigerated for 24 hours.
- Preheat the oven to 400°F
- Divide the crab cake mixture into six portions. Form crabcakes into round slightly flattened cakes. Do not flatten them too much.
- Place the crabcakes on a baking sheet lined with parchment paper
- Bake the crabcakes for 15-18 minutes or until lightly browned.
- Serve the crabcakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.
Nutrition
Calories: 175kcalCarbohydrates: 5gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 67mgSodium: 784mgPotassium: 189mgFiber: 0.3gSugar: 1gVitamin A: 87IUVitamin C: 6mgCalcium: 57mgIron: 1mg
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