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Whit's Maryland Crab Cakes
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Rating : 5
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Brief Description
Maryland crab cakes full of lump crab flavored with lemon, parsley and Old Bay Seasoning; a favorite of best friend Whitney.
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Main Ingredient
crab
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Category: Appetizers
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Cuisine: Seafood
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Prep Time: 40 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Freezing: Freeze un-baked crab cakes for up to 3 months; thaw in fridge, brush with melted butter, and then bake as directed. For baked and cooled crab cakes, freeze up to 3 months; thaw, warm in 350F oven for 10-15 minutes or until warmed through or bake frozen crab cakes for 25-30 minutes.
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Posted By: CookingwiththeCalancas
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Posted On: Feb 27, 2023
Number of Servings:
Ingredients:
- 1 - large egg
- 1/4 cups - mayonnaise
- 1 tablespoons - chopped fresh parsley (OR 2 tsp. dried parsley)
- 2 teaspoons - Dijon mustard
- 2 teaspoons - Worcestershire sauce
- 1 teaspoons - Old Bay seasoning (plus 1/2 tsp. extra for more kick)
- 1 teaspoons - fresh lemon juice, plus more for serving
- 1/8 teaspoons - salt
- 1 pounds - fresh lump crab meat
- 2/3 cups - Saltine cracker crumbs (about 14 crackers)
- 2 tablespoons - melted butter (optional)
Directions:
Whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice and salt in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using a 1/2-cup measuring cup, portion the crab cake mixture into 6 equal mounds on the prepared baking sheet. (Don’t flatten them!) Use your fingers or a spoon to compact each individual mound together so there aren’t any lumps sticking out or falling away from the mound. For extra flavor, gently brush each with melted butter. While this is optional, it's definitely recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
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