Description
These Maryland crab cakes are made with lump crab meat, seasoned to perfection, and cooked until golden brown. Serve them with lemon wedges and tartar sauce for an authentic coastal experience.
Ingredients
Units
Scale
- 1 pound jumbo lump crab meat
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup finely chopped fresh parsley
- 1/3 cup saltine crackers
- 2 tablespoons vegetable oil
- lemon wedges and tartar sauce
Instructions
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and Worcestershire sauce until smooth.
- Gently stir in the chopped parsley. Add the crushed saltine crackers and mix just until combined.
- Very carefully fold in the jumbo lump crab meat, trying to maintain the integrity of the lumps as much as possible.
- Divide the mixture into 4-6 equal portions and gently shape into patties about 1 inch thick. Chill the crab cakes in the refrigerator for at least 30 minutes for better handling.
- Heat oil in a large skillet over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Serve the crab cakes hot with lemon wedges and tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: frying
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 210
- Sugar: 0.2 g
- Sodium: 157.5 mg
- Fat: 14.3 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 18.3 g
- Cholesterol: 90 mg