Maryland Crab Cakes
Large chunks of lump crab meat held together with barely any filler, seasoned with Old Bay, and pan-fried to a golden crust.
Seafood
⚠ Contains: Shellfish, Egg, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 450g jumbo lump crab meat, picked over for shell
- 1/4 cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp Old Bay seasoning
- 1/2 cup crushed saltine crackers
- 1 tbsp chopped parsley
- 2 tbsp butter, for frying
- Lemon wedges, to serve
Steps
- Gently toss the crab meat with the crushed saltines in a large bowl, being careful to keep the lumps of crab intact.
- In a separate bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, and parsley.
- Fold the wet mixture into the crab very gently, just until combined — overmixing breaks up the lumps.
- Shape into 6-8 patties and refrigerate for at least 30 minutes to firm up.
- Heat butter in a skillet over medium heat. Pan-fry the crab cakes for 3-4 minutes per side, until golden brown and heated through.
- Serve hot with lemon wedges.