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
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
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.