American · Dinner
Maryland crab cakes
Baltimore-style crab cakes built almost entirely from lump crab meat bound lightly with mayonnaise, egg, and saltine crumbs, seasoned with Old Bay, mustard, and Worcestershire, then pan-fried in butter until golden. Served with lemon wedges and a quick remoulade, this recipe favors visible crab lumps over filler in true regional fashion.
$10
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
430Calories
30.2gProtein
30.5gFat
8.1gCarbs
1.1gSugar
0.4gFiber
1210mgSodium
295mgChol
9.8gSat Fat
420mgPotassium
140mgCalcium
1.8mgIron
9.5mcgVitamin B12
8mgVitamin C
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pick over the lump crab meat with your fingers to remove any bits of shell, keeping the lumps intact. Crush the saltine crackers into fine crumbs.
2
Build
Whisk together the mayonnaise, beaten egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
3
Fold
Scatter the cracker crumbs and parsley over the crab meat, then pour the egg mixture over the top; fold gently just until combined.
4
Chill
Shape the mixture into one thick patty about 3 inches wide, cover, and chill 30 minutes.
5
Fry
Melt the butter in a small nonstick skillet over medium heat. Once foaming, add the crab cake and fry 3 to 4 minutes per side until deep golden brown.
6
Plate
Transfer the crab cake to a plate and serve hot with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lump crab meat, picked over for shell
- 4 tbsp4 tbsp mayonnaise
- 22 small eggs, lightly beaten
- 88 saltine crackers
- 1 1/2 tsp1 1/2 tsp Old Bay seasoning
- 1 tsp1 tsp Dijon mustard
- 1 tsp1 tsp Worcestershire sauce
- 1 tsp1 tsp lemon juice
- 2 tsp2 tsp parsley
- 2 tbsp28g butter, for frying
- 22 lemon wedge, to serve
