Maryland-Style Crab Cakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12 large
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Maryland-Style Crab Cakes
Description
This recipe creates Maryland-Style Crab Cakes by combining fresh lump crab meat with a mixture of mayonnaise, Dijon mustard, fresh parsley and chives, lemon juice, Worcestershire sauce, Old Bay seasoning, and minced saltine crackers. The saltine crumbs serve as a binder without overpowering the mild crab flavor. After mixing, the cakes are formed into uniform portions and chilled to firm up, which helps maintain their shape during cooking. Brushing with melted butter before baking at a high temperature produces a golden brown crust and lightly crisp edges, while the inside remains tender. The use of fresh herbs and lemon juice adds brightness to the flavor profile, balancing the richness from mayo and butter. These crab cakes are usually served hot with lemon wedges and can be an appetizer or main dish. Their texture and seasoning exemplify classic Maryland seafood fare.
Ingredients
- 30 saltine crackers
- 2 large egg
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 Tbsp minced parsley fresh
- 2 Tbsp minced chive fresh
- 1 Tbsp Worcestershire sauce
- 2-3 tsp Old Bay seasoning
- 2 tsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 lbs. crab meat fresh lump
- 1/4 cup butter melted
- lemon for serving, wedges
Instructions
- Add saltine crackers to food processor and pulse until fine crumbs form. Set aside.
- In a large mixing bowl, add eggs, mayonnaise, mustard, parsley, chives, Worcestershire sauce, old bay seasoning, lemon juice, salt and pepper. Whisk to combine well.
- Add crab meat and saltine cracker crumbs and use a rubber spatula to gently fold everything together.
- Line a large plate or platter with wax paper. Press crab mixture into a 1/2 cup measuring cup, then transfer to prepared baking sheet. Use your hands to lightly press together to make sure the crab cake isn’t falling apart.
- Repeat with remaining crab mixture. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat oven to 450°F and spray a large rimmed baking sheet with nonstick cooking spray. Transfer crab cakes to baking sheet.
- Brush crab cakes with melted butter and bake in preheated oven for 13-15 minutes, until golden brown on top and around the edges.
- Serve immediately, with lemon wedges.
Notes
- Chilling crab cakes on the baking sheet instead of a separate plate helps them keep their shape during chilling.
- This recipe yields 12 large crab cakes but can be halved for fewer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 940mg | 39% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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