Maryland Crab Cakes (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 pound (454g) fresh lump crab meat
02 -
1 large egg
03 -
1/4 cup (60g) mayo
04 -
1 tablespoon fresh parsley (or 2 teaspoons if using dried), finely chopped
05 -
2 teaspoons Dijon mustard
06 -
2 teaspoons Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning (add up to 1½ teaspoons for a punchier flavor)
08 -
1 teaspoon fresh lemon juice, plus extra to serve
09 -
1/8 teaspoon salt
10 -
2/3 cup (41g) Saltine crumbs (17-18 crackers, crushed)
→ Optional finishing touch
11 -
2 tablespoons (30g) melted butter, either unsalted or salted
# Instructions:
01 -
Grab a big bowl and whisk together the egg, mayo, parsley, mustard, Worcestershire, Old Bay, lemon juice, and salt. Keep mixing until it’s all smooth and combined.
02 -
Toss in the crab meat first, then add the cracker crumbs. Gently fold these together with a big spoon or spatula—don’t break up those lovely chunks of crab!
03 -
Wrap your mixture nice and tight, then chill it in the fridge for at least 30 minutes. Got time? Let it chill longer—up to 24 hours works great!
04 -
When it's time to bake, set your oven to 450°F (232°C). Get a rimmed baking sheet ready—grease it, spray it with nonstick, or just line it with a silicone mat.
05 -
Scoop ½ cup portions to form 6 mounds on your prepared sheet. Keep them round—don’t squish them flat! Press lightly to shape them, and if you feel fancy, brush the tops with melted butter for extra yum.
06 -
Let them bake for 12-14 minutes until they’re beautifully golden on top and around the edges. Squeeze a bit of fresh lemon juice over the top and enjoy them while they’re toasty.
# Notes:
01 -
Keep leftovers sealed in the fridge and they'll last up to 5 days
02 -
Make mini portions by shaping into 12 smaller mounds (¼-cup size) or even 24 tiny ones (2-tablespoon size)
03 -
Fresh lump crab meat is the way to go for top-notch results
04 -
Freeze formed uncooked cakes or baked cakes for up to 3 months