Description

These Maryland Style Crab Cakes are crispy on the outside and full of jumbo lump crab flavor on the inside. With just enough binder to hold them together and a bold kick of Old Bay seasoning, they make a perfect main dish or upscale appetizer. Serve with your favorite sauce and sides for a memorable meal.

Ingredients

Scale

1 lb jumbo lump crab meat, picked over for shells

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 1/2 tsp Old Bay seasoning

1 tbsp fresh parsley, finely chopped

1 large egg

10 saltine crackers, finely crushed

2 tbsp butter or neutral oil, for frying

Instructions

In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and egg.
Add in the crab meat and crushed saltine crackers. Gently fold to combine without breaking up the crab.
Form the mixture into 6-8 crab cakes. Place on a plate and chill in the refrigerator for 30-60 minutes.
Heat butter or oil in a skillet over medium heat. Add the crab cakes and cook 3-4 minutes per side or until golden brown.
Serve immediately with lemon wedges, tartar sauce, or remoulade.