These Maryland-style crab cakes are legendary! Made with the sweet lump CRABMEAT, the right seasonings, and a simple yet perfect binding-- this recipe is as close to the real deal as it gets!
Learn the secrets to. making the best crabcakes that stay together without being dense. Whether you're serving them as a appetizer or main dish, these will be an impressive hit!
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Recipe
Ingredients
1 pound crab meat fresh – jumbo lump or lump
1 large egg
1/2 cup mayonnaise
2 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice plus more for serving
1½ - -2 teaspoon Old Bay seasoning
1 teaspoon fresh parsley chopped
1/3 cup breadcrumbs (or 1/2 cup cracker crumbs)
salt and pepper to taste
Instructions
Place the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a small bowl.
Whisk the ingredients together to completely incorporate the egg into the mixture.
add the crab meat to the mixture and gently fold it together
Don't mix it in completely.
Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs
Be careful not to break up the crab meat.
Cover the crab meat mixture and refrigerate for at least 30 minutes.
*This can be made ahead of time and kept refrigerated for 24 hours.
You can cook in 1-2 tablespoons of oil, and brown for 2-4 minutes on each side, or until golden brown.
OR
Preheat the oven to 400°F
Divide the crab cake mixture into 8 portions. Form crabcakes into round slightly flattened cakes. Do not flatten them too much.
Place the crab cakes on a baking sheet lined with parchment paper
Bake the crab cakes for 15-18 minutes or until lightly browned.
Serve the crab cakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.