Maryland Crab Cakes Recipe

By Ellie

6 Person

55 Minutes

0 Calories

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.

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

Method

01

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!
02

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
03

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.
04

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!
05

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
06

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

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Maryland Crab Cakes Recipe

4.2

( By Ellie )

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

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