Recipe Background
Maryland Crab Cakes are a staple and favorite in its native state, with the tender, salty crab meat baked into crunchy, buttery, tangy cakes that seek to amaze you every time! The mixed-in Dijon mustard provides a delightful tangy note, while the Worcestershire sauce deepens the flavor and the Old Bay ® seasoning brings the spice and the aroma to the beachside party! Each cake is topped with even more butter for extra richness. Maryland Crab Cakes can be an appetizer to a larger seafood dinner, but you should be careful since they tend to steal the show!
Maryland Crab Cakes are a staple and favorite in its native state, with the tender, salty crab meat baked into crunchy, buttery, tangy cakes that seek to amaze you every time! The mixed-in Dijon mustard provides a delightful tangy note, while the Worcestershire sauce deepens the flavor and the Old Bay ® seasoning brings the spice and the aroma to the beachside party! Each cake is topped with even more butter for extra richness. Maryland Crab Cakes can be an appetizer to a larger seafood dinner, but you should be careful since they tend to steal the show!
Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon fresh parsley chopped, or 2 teaspoons dried parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice plus more, to taste, for serving
- 1/8 teaspoon salt
- 1 pound fresh lump crabmeat
- 2/3 cup cracker crumbs
- 2 tablespoons butter optional, melted
Directions
- Whisk the egg, the mayo, the parsley, the mustard, the Worcestershire, the Old Bay seasoning, 1 teaspoon of the lemon juice, and the salt together in a large bowl.
- Place the crabmeat on top of the mayo mixture, followed by the cracker crumbs.
- With a rubber spatula or a large spoon, very gently fold the mixture together, taking extreme care not to break up the crabmeat.
- Cover and refrigerate the mixture for at least 30 minutes and up to 1 day.
- Preheat the oven to 450 degrees F.
- Generously grease a rimmed baking sheet with nonstick spray. Alternatively, line the baking sheet with a silicone baking mat.
- Using a 1/2 measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet, without flattening them.
- Using your hands or a spoon, compact each mound to make sure there aren't any lumps sticking out and the cakes aren't falling apart, being extremely gentle.
- Brush each of the crab cakes with the melted butter.
- Bake the crab cakes until they are lightly browned around the edges and on top, about 12-14 minutes.
- Drizzle each crab cake with the extra lemon juice.
- Serve warm.
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