Fresh Jumbo Lump Maryland Crabcakes

jumbo lump crab cake with Chesapeake crab and no fillers



  1. Gently fold the crabmeat, crackers, Old Bay and parsley together, being careful not to shred the crab meat. Cover with damp paper towels and store in refrigerator at least 30 minutes.
  2. In a large bowl, combine remaining ingredients and mix well.
  3. Pour the egg mixture into the crabmeat mixture and using your hands, GENTLY fold it all together.  Do not overmix or handle the crab roughly.
  4. Portion the crab into 4 oz mounds and gently shape like a baseball, patting every so lightly and place on a baking sheet lined with parchment paper.  Repeat until all the crab is gone and lightly sprinkle them with Old Bay seasoning.
  5. When ready to cook, preheat the broiler and broil 10 minutes or until crab cakes are golden brown.