Maryland Style Crab Cakes
This is a recipe I’ve been using for years. You can switch the crackers to Ritz for a buttery hint, or use just a little bread crumbs. You can also use spicy mustard for a little kick.
Always pick the lump crab meat for shell fragments!!!
Ingredients
1 large egg
1/4 cup mayonnaise
2 teaspoons dried parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/8 celery salt (just a hint)
1 pound fresh lump crab meat (make sure you remove any shell fragments)
Saltine cracker crumbs (about 16 crackers)
2 Tablespoons melted butter to use at the end
Preparation
In a medium bowl whisk all ingredients except crab meat, butter, and cracker crumbs together
Add crab meat and cracker crumbs and gently fold the crumbs and meat together using your hands, do not smash.
Cover and refrigerate for 30 minutes
Use hands to gently mound 6 crab cakes (about 1/2 cup per cake), again, do not smash.
Grease a baking sheet with butter or nonstick spray.
Bake at 450 degrees for 12-14 minutes. If using butter set the timer for 10 and then pour butter on top and bake for the remaining 2-3 minutes.
Keywords: Main Seafood Appetizer
