Description
These Maryland Crab Cakes are a classic seafood favorite with a minimal filler for maximum crab flavor. Easy to make and perfect for any occasion!
Ingredients
Scale
For the Crab Cakes:
- 1 large egg
- 1/4 cup (60g) mayonnaise
- 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon salt
- 1 pound (454g) fresh lump crab meat
- 2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch crackers)
- optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
- Prepare the Crab Cake Mixture: Whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt. Gently fold in the crab meat and cracker crumbs.
- Chill the Mixture: Refrigerate the mixture for at least 30 minutes.
- Preheat the Oven: Heat the oven to 450°F (232°C) and prepare a baking sheet.
- Form the Crab Cakes: Portion the mixture into 6 mounds on the baking sheet without flattening. Brush the tops with melted butter.
- Bake: Bake for 12–14 minutes until browned. Serve with lemon juice.
- Storage: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Be gentle when folding the crab cake mixture to keep the crab meat intact.
- For extra flavor, brush the crab cakes with melted butter before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg
Keywords: Maryland Crab Cakes, Crab Cakes Recipe, Seafood Appetizer
