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.