Maryland Crab Cakes
Try this Maryland Crab Cakes recipe for a taste of the Chesapeake Bay.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 6
makeahead
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon worcestershire sauce
- 2 1/2 tablespoon mayonnaise
- 1 1/2 teaspoon dijon mustard
- 1 teaspoon old bay seasoning
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoon finely chopped fresh parsley
- 1 pound lump crab meat*
- 1/2 cup panko (i like the whole foods 365 brand)
- Carbohydrate 2.0461267523287 g
- Cholesterol 97.3539826666667 mg
- Fat 2.99399640528448 g
- Fiber 0.107984983424443 g
- Protein 14.7175927356898 g
- Saturated Fat 0.57736439936399 g
- Serving Size 1 1 Serving (94g)
- Sodium 324.01632980139 mg
- Sugar 1.93814176890426 g
- Trans Fat 0.2404614124848 g
- Calories 93 calories
As a busy working mom, I'm always looking for quick and easy recipes that my family will love.
These Maryland Crab Cakes fit the bill perfectly. They're made with just a few simple ingredients, and they're ready in under 30 minutes. Best of all, they're absolutely delicious!
My husband and kids raved about these crab cakes. They said they were the best they've ever had. I'm so glad I found this recipe, and I'm sure you will be too.
Here are a few tips for making the perfect crab cakes:
- Use fresh crab meat for the best flavor.
- Don't overmix the crab cakes, or they will be tough.
- Be careful when flipping the crab cakes in the pan, as they can break apart easily.
- Serve the crab cakes immediately with your favorite dipping sauce.
Enjoy!
Step-by-step
- Line a baking sheet with aluminum foil.
- Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/4 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
