• leighannewooten

Authentic Maryland Crab Cakes


A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crab together. It is a little pricey, but 1 pound feeds our family of 4 .


And let's talk about the crab for a sec:

  • Kids love its subtly salty flavor without the fishy aftertaste

  • It offers a wide range of nutrients (protein, vitamin B12, omega-3 fats)

  • It's oven baked making it even healthier

Bon Appetit!


Ingredients:

  • 1 large egg

  • 1/4 cup mayonnaise (I used veganaisse)

  • 1 Tbsp chopped fresh parsley (optional)

  • 2 tsp Dijon mustard

  • 2 tsp Worcestershire sauce

  • 1 tsp Old Bay seasoning

  • 1 tsp fresh lemon juice

  • 1/8 tsp salt

  • 1 pound fresh lump crab meat

  • 2/3 cup Panko bread crumbs

  • optional: 2 Tablespoons melted salted or unsalted butter

Directions:

  • Whisk egg, mayo, parsley, mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Add crab meat and panko and gently fold together, being careful not to break up the crab meat.

  • Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

  • Preheat oven to 450°F. Grease a baking sheet with nonstick spray or line with a silicone baking mat.

  • Portion mixture into 6 mounds on baking sheet, but 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.

  • Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

  • Serve with cocktail or tartar sauce (or both!), a salad, roasted potatoes, asparagus, or broccoli.

  • Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.


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