Description
Succulent Maryland Crab Cakes blend Atlantic Ocean’s finest seafood with delicate herbs and spices. Crisp golden edges and tender, flaky centers make this classic coastal dish irresistible for seasoned chefs and home cooks alike.
Ingredients
Scale
Protein:
- 1 pound (454 grams) fresh lump crab meat
- 1 large egg
Binding and Seasoning:
- 1 teaspoon Old Bay seasoning
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup (60 grams) mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon salt
Cracker and Optional Topping:
- ⅔ cup (41 grams) saltine cracker crumbs
- Optional: 2 tablespoons (30 grams) melted salted or unsalted butter
Instructions
- Whisk together egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt in a spacious mixing vessel, creating a harmonious flavor base.
- Delicately layer crab meat atop the seasoned mixture, then sprinkle cracker crumbs across the surface. Tenderly fold ingredients using a silicone spatula, preserving the integrity of the delicate crab meat.
- Seal the mixture and refrigerate for 30 minutes to 24 hours, allowing flavors to meld and helping the cakes maintain structural stability during cooking.
- Activate the oven to 450°F. Prepare a rimmed baking sheet by generously coating with butter or nonstick spray, or line with a silicone mat to prevent sticking.
- Portion the mixture into 6 distinct mounds using a ½-cup measure. Gently compact each mound to ensure cohesion without crushing the crab meat. Optional: Brush tops with melted butter for enhanced golden color and richness.
- Roast for 12-14 minutes until the exterior develops a light golden-brown crust and edges become crisp and enticing.
- Finish by drizzling fresh lemon juice over the crab cakes and serve immediately alongside preferred condiments like tartar or cocktail sauce.
Notes
- Handling delicate crab meat requires a gentle touch to preserve its tender, flaky texture without breaking up the lumps.
- Chilling the mixture before forming cakes helps bind ingredients and prevents crumbling during cooking, creating a more cohesive crab cake.
- Using high-quality, fresh lump crab meat significantly impacts the overall flavor and texture of the dish, so splurge on the best available.
- For gluten-free adaptation, substitute cracker crumbs with gluten-free breadcrumbs or almond flour to maintain the recipe’s integrity while accommodating dietary needs.
- Prep Time: 40 minutes (including 30 minutes chilling)
- Cook Time: 12–14 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 110 mg