Maryland Crab Cakes

Savor the taste of the Chesapeake Bay with these classic Maryland crab cakes,
perfect for any occasion.

Servings: 6

Author:

Prep Time
40 minutes

Cook Time
15 minutes

Total Time
55 minutes

Side Dish

American

crab

Instructions

1 In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard,
Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
2 Gently place the crab meat on top, followed by the cracker crumbs. Using a
rubber spatula or large spoon, carefully fold the mixture together to avoid
breaking up the crab meat.
3 Cover the mixture tightly and refrigerate for at least 30 minutes, or up to 1
day.
4 Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter
or nonstick spray, or line it with a silicone baking mat.
5 Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on
the baking sheet. Do not flatten. Compact each mound with your hands or a spoon
to ensure they hold together. For extra flavor, brush the tops with melted
butter (optional but recommended).
6 Bake for 12–14 minutes, or until the edges and tops are lightly browned.
7 Drizzle each crab cake with fresh lemon juice and serve warm.
8 Store leftover crab cakes tightly covered in the refrigerator for up to 5 days,
or freeze for up to 3 months.