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jumbo lump crab cake with Chesapeake crab and no fillers

Fresh Jumbo Lump Maryland Crabcakes


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5 from 12 reviews

  • Total Time: 35 min
  • Yield: 12 small or 6 large 1x

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
  • 1/41/2 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

  1. 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.
  2. 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.
  3. 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.
  4. When ready to cook, gently brush the crab cakes with a little olive oil to help them brown.  
  5. 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

 *Limited period offer.

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