Description
These Maryland Crab Cakes are a delightful blend of jumbo lump crab meat and flavorful seasonings, with just the right amount of filler to hold them together. Perfect for a special dinner or a light lunch, these crab cakes are sure to impress!
Ingredients
Scale
Jumbo Lump Crab Cakes:
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/3 cup crushed saltine crackers (about 12 crackers)
For Frying:
- 2 tablespoons unsalted butter
Serving:
- lemon wedges
- optional tartar sauce
Instructions
- Mix the Ingredients: In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley. Fold in the crab meat and crushed saltine crackers gently.
- Form Patties: Shape the mixture into 6-8 patties and refrigerate for 30 minutes.
- Cook the Crab Cakes: Fry the patties in butter for 3-4 minutes per side until golden brown and heated through.
- Serve: Enjoy warm with lemon wedges and tartar sauce if desired.
Notes
- Avoid overmixing for the best texture.
- Do not pack the crab cakes too tightly.
- For a lighter version, broil the crab cakes.
- Chill longer if needed for firmer cakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 215
- Sugar: 1g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 85mg
