Maryland Crab Cake Recipe!
Last week on Instagram, I shared this photo of the crab cakes I made for dinner. I must say, these thangs were delicious! After sharing A few of you asked me for the recipe as well as questioned if I really made them myself. I don’t know if I should be flattered or offended. Anywho, I wanted to share this gem with you just in case y’all wanted to make them. I of course found this recipe on Pinterest and it was far from a Pinterest fail. It was a big win! Even my picky son ate them. So here you go! You can thank me later. :-)
Let me know if you make them. I would love to hear how they turned out.
The original recipe was found over at sallysbakingaddiction.com
Maryland Crab Cakes Recipe (Little Filler)
★★★★★
5 from 313 reviews
* Prep Time: 40 minutes Cook Time: 15 minutes Total Time: 55 minutes Yield: 6 large crab cakes
Description
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce.
Ingredients
* 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 fresh lump crab meat*
* 2/3 cup Saltine cracker crumbs (about 14 crackers)
* optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
1. Freezing Instructions: You can freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
2. Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
3. Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4 cup portions. For mini crab cakes, divide into 24 2 Tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
