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Maryland Crab Cake Recipe
A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple.
Servings: 4
Calories: 211kcal
Video
Ingredients
Crab Cakes
- 1.5 teaspoons Old Bay seasoning
- 2 tablespoons fresh parsley, finely chopped
- 1 tsp baking powder
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 of a small lemon, juice
- 1 lb jumbo lump crab meat
- 1/2 cup panko bread crumbs
- 1 tablespoon unsalted butter melted
Crab Cake Sauce
- 1/4 cup tartar sauce
- 1 teaspoon Old Bay Seasoning
- 1/2 of a small lemon, juice
- 1/2 teaspoon Worcestershire sauce
Instructions
Crab Cakes
- In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, mayonnaise, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.
- Preheat the oven's broiler on high and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and brush the melted butter over top of each one. Place the baking sheet about 4 inches from the broiler and broil for 3-5 minutes, or until the crab cakes are golden brown.
- Serve the crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.
Crab Cake Sauce
- In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.
Notes
- Don't skip the butter! It's what makes them nice and golden brown.
- I have skipped the 30 minute chill time for the crab mixture many times and they've turned out just fine, so don't worry if you forget or don't have time!
Nutrition
Calories: 211kcal | Carbohydrates: 12g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1272mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 2mg
