Maryland Crab Cakes Recipe
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 6 large crab cakes
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley
(or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
(up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat
2/3 cup Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt 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!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using a 1/2 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. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Crust: 1 1/2 cups graham cracker crumbs
4 1/2 TBS sugar
4 1/2 TBS melted butter
Filling: 2 pkg of 8 oz. cream cheese (ROOM TEMP)
3/4 C sugar
Juice of 1/2 lemon
Topping: 1 pint sour cream
1 tsp vanilla
6 TBS sugar
Combine crust ingredients and spread into pie pan or springform cheesecake pan, bottom and sides.
Beat cream cheese until blended, add sugar and beat together, add lemon, combine and then beat in eggs, one at a time, pour into pan and bake 350 deg. F for 30 minutes, remove from oven, pour topping over and return to oven for 5 more minutes.
Cool and keep in fridge until served.