Menu Enter a recipe name, ingredient, keyword...

Maryland Crab Cakes

By

Google Ads
Rate this recipe 4/5 (2 Votes)

Ingredients

  • 1 large egg
  • 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
  • 1 1/2 teaspoons Dijon mustard (I like Maille brand)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery (you’ll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat*
  • 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
  • Canola oil

Details

Preparation

Step 1

1. Line a baking sheet with aluminum foil.

2. 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 ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. 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.

You'll also love

Review this recipe

Crab-Mushroom Casserole Tamara's Crab-Stuffed Grouper