Maryland Crab Cakes
A state specialty, Maryland Crab Cakes are made with fresh jumbo lump Maryland crab meat, seasoning and very minimal fillers to really let the flavor of the sweet crab meat shine through.
Servings: 5 -6
Calories:
Ingredients
For the Crab Cakes:
- 1 lb. jumbo lump Maryland crab meat
- ⅓ cup Panko breadcrumbs
- 1 -2 teaspoon Old Bay seasoning depending on your tastes, see note
- 1 egg lightly beaten
- 1 tablespoon mayonnaise
- 1 tablespoon worcestershire sauce
- 1 tablespoon dried parsley
- 1 teaspoon prepared yellow mustard
For the Sandwiches:
- 5-6 potato rolls or Saltine/Club crackers
- lettuce leaves
- tomato slices
- mayonnaise or mustard
Instructions
- Carefully pick through the crab meat, removing any shells or cartilage, but keeping the large lumps of crab meat intact.
- Line a large baking sheet with foil or parchment paper and preheat the oven to broil.
- In a large bowl, combine the Old Bay seasoning, beaten egg, mayonnaise, worcestershire sauce, parsley and mustard. Whisk until combined.
- Gently fold in the crab meat and Panko until just mixed together.
- Form the crab mixture into 3 inch wide rounded patties. The mixture will be very loose but will just hold together. Place each on the prepared baking sheet.
- Broil for 10-12 minutes or until the tops of the crab cakes are golden brown.
- Divide between plates and serve on sandwiches or with crackers.
Notes
Traditionally, a slice of white bread torn into tiny pieces is used in place of the Panko. I prefer the Panko because it binds the crab meat, but practically disappears once baked.
5.14.20 Update: the amount of Old Bay was listed incorrectly. I apologize. It has a strong flavor, so start with a teaspoon and add more if you'd like your crab cake to have more kick.