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Maryland Crab Cakes Recipe

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This recipe for Maryland Crab Cakes is from Your Favorite Recipes and Lots of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
¼ cup mayonnaise
1 TBSP chopped fresh parsley (or 2 tsp dried)
2 tsp dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
1 tsp fresh lemon juice
⅛ tsp salt
1 pound fresh refrigerated lump crab meat
⅔ cup saltine cracker crumbs (about 14 crackers)
2 TBSP melted butter
Directions:
Directions:
1) Whisk the first eight ingredients together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
2) Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3) Preheat oven to 450ºF. (YES 450ºF) Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
4) Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. Brush each with melted butter.
5) Bake for 12 - 14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
6) Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

FREEZING INSTRUCTIONS: Freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350ºF oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350ºF for about 25-30 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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