This Classic Maryland Crab Cake recipe uses less filler and quality ingredients to make one of the most delicious crab cakes you've ever tasted with a tender and juicy texture packed with flavor! Serve with my very own tartar sauce recipe for the perfect flavor balance.
- 1/4 cup mayonnaise
- 2 tbsp fresh parsley
- 2 tbsp butter (melted, unsalted)
- 1 tbsp Worcestershire sauce
- 1 egg
- 1 1/2 tsp fresh lemon juice
- 1/4 tsp salt
- 2 tsp old bay seasoning
- 1 tbsp dijon mustard
- 1 lb crab meat
- 2/3 cup bread crumbs
In a large bowl, whisk together the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, melted butter and salt. Add in the crab meat and bread crumbs and use a rubber spatula to fold everything together.
Then, cover tightly and refrigerate for at least 45 minutes. Meanwhile, preheat the oven to 425F and line a baking sheet or pan with aluminum foil. With a 1/2 cup measuring cup, portion the crab cake mixture into patties or balls on the baking sheet, making sure not to flatten. Bake for about 12 minutes or until golden brown around the edges. Squeeze on fresh lemon juice and then serve.
Calories: 272kcal | Carbohydrates: 18g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1431mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 3mg