Crab Cakes

 

MARYLAND STYLE CRAB CAKES

COURSE: APPETIZER, MAIN COURSE

CUISINE: AMERICAN

KEYWORD: CRAB CAKE RECIPE, MARYLAND CRAB CAKES

 

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 30 MINUTES

 

SERVINGS: 6

 

CALORIES: 283KCAL

 

AUTHOR: JESSICA FORMICOLA

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

INGREDIENTS

• 2 pounds jumbo lump BLUE crab meat
• 1/4 cup mayonnaise
• 1 teaspoonWorcestershire
• 1 teaspoon Dijon mustard
• 2 teaspoons Old Bay Seasoning , plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 cup Panko bread crumbs
• 1 large egg lightly beaten

INSTRUCTIONS

• Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps. 
• In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. 
• Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
• Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet. 
• Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes. 
• Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.