Maryland-Style Crab Cakes
These crab cakes are made Maryland-Style with sweet lump crab, Old Bay and with little filler.
Servings: 12 large crab cakes
Calories: 209kcal
Ingredients
- 30 saltine crackers
- 2 large eggs
- 1/2 cup mayonnaise
- 1 Tbsp dijon mustard
- 2 Tbsp minced fresh parsley
- 2 Tbsp minced fresh chives
- 1 Tbsp Worcestershire sauce
- 2-3 tsp Old Bay seasoning
- 2 tsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 lbs. fresh lump crab meat
- 1/4 cup melted butter
- lemon wedges for serving
Instructions
- Add saltine crackers to food processor and pulse until fine crumbs form. Set aside.
- In a large mixing bowl, add eggs, mayonnaise, mustard, parsley, chives, Worcestershire sauce, old bay seasoning, lemon juice, salt and pepper. Whisk to combine well.
- Add crab meat and saltine cracker crumbs and use a rubber spatula to gently fold everything together.
- Line a large plate or platter with wax paper. Press crab mixture into a 1/2 cup measuring cup, then transfer to prepared baking sheet. Use your hands to lightly press together to make sure the crab cake isn’t falling apart.
- Repeat with remaining crab mixture. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat oven to 450°F and spray a large rimmed baking sheet with nonstick cooking spray. Transfer crab cakes to baking sheet.
- Brush crab cakes with melted butter and bake in preheated oven for 13-15 minutes, until golden brown on top and around the edges.
- Serve immediately, with lemon wedges.
Notes
- Crab cakes can also be chilled on baking sheet instead of a plate/platter.
- Recipe makes 12 large crab cakes, but can easily be cut in half if you only need 6.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 940mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg
