Maryland Style Crab Cakes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!
- 2 pounds jumbo lump BLUE crab meat
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay Seasoning , plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 cup Panko bread crumbs
- 1 large egg lightly beaten
Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
Add crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab cakes on baking sheet.
Preheat broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!
Calories: 283kcal | Carbohydrates: 15g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 1499mg | Potassium: 365mg | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 11.6mg | Calcium: 117mg | Iron: 2.3mg