Description
These classic Maryland-style crab cakes are a delightful blend of fresh lump crab meat and traditional seasonings, offering a crispy exterior and a tender, flavorful interior. Perfect as an appetizer or main dish, they capture the essence of Chesapeake Bay cuisine.
Ingredients
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1 large egg
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1/4 cup (60g) mayonnaise
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1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
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2 teaspoons Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon Old Bay seasoning (up to 1 1/2 teaspoons for a spicier kick)
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1 teaspoon fresh lemon juice, plus more for serving
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1/8 teaspoon salt
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1 pound (454g) fresh lump crab meat
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2/3 cup (41g) saltine cracker crumbs (about 17–18 2-inch crackers)
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Optional: 2 tablespoons (30g) melted salted or unsalted butter
Instructions
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Prepare the Binding Mixture: In a large bowl, whisk together the egg, mayonnaise, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until well combined.
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Add Crab Meat and Crumbs: Gently fold in the fresh lump crab meat and saltine cracker crumbs, being careful not to break up the crab meat too much. If using, add the melted butter and mix until just combined.
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Form the Cakes: Divide the mixture into 8 equal portions and gently shape each into a patty about 1 inch thick.
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Chill: Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold together during cooking.
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Cook: Heat a skillet over medium heat and add a small amount of oil. Cook the crab cakes for 3–4 minutes per side, or until golden brown and crispy.
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Serve: Serve the crab cakes hot, with additional lemon wedges on the side.
Notes
For a gluten-free version, substitute the saltine cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Ensure the crab meat is well-drained to prevent the mixture from becoming too wet.
For added flavor, consider serving with a tangy remoulade sauce or a simple aioli.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-fried
- Cuisine: American (Maryland)