Description
Discover how to make some the freshest best Maryland crab cakes you’ve ever had, right in your own home!
Ingredients
Scale
- 1 lb Backfin or Lump Crab Meat
- 1 lb Claw Crabmeat
- 1/4 – 1/2 Cup crushed crackers (start with 1/4 cup and add if necessary)
- 1 Tbsp. Old Bay seasoning
- 1 Tbsp. Fresh Parsley, finely chopped
- 1/2 Cup Mayonnaise
- 1/2 Tbsp. Dijon Mustard
- 1 Egg, lightly beaten
- 1/2 tsp. Worcestershire sauce
- Juice from ½ Lemon
Instructions
- Gently fold the crabmeat, cracker crumbs, Old Bay and parsley together, being careful not to shred the crab meat. Cover with a damp paper towel and refrigerate at least 30 minutes.
- In a bowl, combine mayonnaise, mustard, egg, Worcestershire sauce and parsley. Add the crab to the bowl and gently combine with a spoon or your hands. Make sure the crab cake mixture is cold.
- Portion the crab into 4 oz. mounds and gently shape into a hockey puck, patting ever so lightly and place on a baking sheet lined with parchment paper. Repeat until all the crab is gone and lightly sprinkle them with more Old Bay seasoning.
- When ready to cook, gently brush the crab cakes with a little olive oil to help them brown. Â
- Preheat the broiler and broil for 10 minutes or until crab cakes are golden brown.
WHAT TO SERVE WITH THIS:
THE MOST INCREDIBLE CRAB BISQUE
CLASSIC COLESLAW
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dinner
Nutrition
- Serving Size: 1 crab cake
- Calories: 168 calories
- Sodium: 848 mg
- Fat: 12 gr
- Carbohydrates: 13.96
- Fiber: 0.6
- Protein: 8.3
- Cholesterol: 56 mg