Authentic Maryland Crab Cakes
Chesapeake Bay is the home of the blue crab and the origin of this recipe for great crab cakes.
Ingredients
1 pound crab meat fresh – jumbo lump or lump
1 large egg
¼ cup mayonnaise
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice plus more for serving
1½ teaspoon Old Bay seasoning
1 teaspoon fresh parsley chopped
⅔ cup cracker crumbs I made mine in the food processor. About 15 saltines
Instructions
Place the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a small bowl.
Whisk the ingredients together to completely incorporate the egg into the mixture.
add the crab meat to the mixture and gently fold it into the sauce.
Don't mix it in completely.
Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs into the sauce.
Be careful not to break up the crab meat.
Cover the crab meat mixture and refrigerate for at least 30 minutes.
*This can be made ahead of time and kept refrigerated for 24 hours.
Preheat the oven to 400°F
Divide the crab cake mixture into six portions. Form crabcakes into round slightly flattened cakes. Do not flatten them too much.
Place the crabcakes on a baking sheet lined with parchment paper
Bake the crabcakes for 15-18 minutes or until lightly browned.
Serve the crabcakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.
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