Maryland Crab Cakes are a staple and favorite in its native state, with the tender, salty crab meat baked into crunchy, buttery, tangy cakes that seek to amaze you every time! The mixed-in Dijon mustard provides a delightful tangy note, while the Worcestershire sauce deepens the flavor and the Old Bay® seasoning brings the spice and the aroma to the beachside party! Each cake is topped with even more butter for extra richness. Maryland Crab Cakes can be an appetizer to a larger seafood dinner, but you should be careful since they tend to steal the show!

Ingredients

  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh parsley, chopped, or 2 teaspoons dried parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice, plus more, to taste, for serving
  • 1/8 teaspoon salt
  • 1 pound fresh lump crabmeat
  • 2/3 cup cracker crumbs
  • 2 tablespoons butter, optional, melted

Directions

Step 1 –Whisk the egg, the mayo, the parsley, the mustard, the Worcestershire, the Old Bay seasoning, 1 teaspoon of the lemon juice, and the salt together in a large bowl.

Step 2 –Place the crabmeat on top of the mayo mixture, followed by the cracker crumbs.

Step 3 –With a rubber spatula or a large spoon, very gently fold the mixture together, taking extreme care not to break up the crabmeat.

Step 4 –Cover and refrigerate the mixture for at least 30 minutes and up to 1 day.

Step 5 –Preheat the oven to 450 degrees F.

Step 6 –Generously grease a rimmed baking sheet with nonstick spray. Alternatively, line the baking sheet with a silicone baking mat.

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Step 7 –Using a 1/2 measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet, without flattening them.

Step 8 –Using your hands or a spoon, compact each mound to make sure there aren’t any lumps sticking out and the cakes aren’t falling apart, being extremely gentle.

Step 9 –Brush each of the crab cakes with the melted butter.

Step 10 –Bake the crab cakes until they are lightly browned around the edges and on top, about 12-14 minutes.

Step 11 –Drizzle each crab cake with the extra lemon juice.

Step 12 –Serve warm.