Description
Make restaurant-quality Maryland crab cakes using jumbo lump crab meat with minimal filler and a crispy exterior.
Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon fresh lemon juice
- 1/4 cup saltine cracker crumbs (or panko for a slightly different texture)
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- In a medium bowl, gently whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until just combined. Do not overmix.
- In a separate large bowl, place the lump crab meat. Sprinkle the saltine cracker crumbs and chopped parsley over the crab meat.
- Pour the wet mixture over the crab meat and gently fold everything together using a rubber spatula. Work slowly to keep the lumps of crab meat intact. The mixture should just hold together.
- Divide the mixture into 6 equal portions. Gently form each portion into a patty about 1 inch thick. Do not pack them tightly.
- Place the formed crab cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a baking sheet or line it with foil.
- Brush the tops and sides of the chilled crab cakes with the melted butter.
- Bake for 12 to 15 minutes, or until the crab cakes are golden brown and heated through. For a crispier exterior, you can briefly broil them for the last 1-2 minutes, watching closely to prevent burning.
- Serve immediately with lemon wedges or your preferred sauce.
Notes
- Use the best quality lump crab meat you can find for the best flavor and texture.
- Chill the crab cakes before cooking; this prevents them from falling apart during the cooking process.
- If you prefer pan-searing, use 1 tablespoon of oil and 1 tablespoon of butter in a skillet over medium-high heat, cooking for 3-4 minutes per side until golden brown.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 24
- Cholesterol: 150