Maryland Crab Cakes with Little Filler
Servings: 5 - 6
These classic Maryland crab cakes have little filler with a touch of Old Bay Spice and lemon juice to bring out the delicious flavor of the lump crab meat.
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Ingredients
- 1 pound jumbo lump Blue Crab meat fresh or pasteurized (see note below)
- 20 saltine crackers finely ground
- 1 egg
- 1/4 cup mayonnaise
- 2 teaspoon dijon mustard
- 1 1/2 tablespoons lemon juice
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons unsalted butter
Equipment
Instructions
- Place the saltine crackers into a plastic bag and crush the crackers with a rolling pin (or a meat mallet) until finely ground. You can also use a food processer. Set aside.
- In a small bowl, whisk together the egg, mayonnaise, dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add the jumbo lump crab meat on top, followed by the cracker crumbs. Using a rubber spatula, gently fold the mixture together until just combined. It is important to do this step very carefully because you do not want to break up the jumbo lump crab meat!
- Using a 1/2 measuring cup, carefully scoop the crab mixture into (5 - 6) perfectly shaped crab cakes. Place the crab cakes on a plate or baking sheet and cover them with plastic wrap. Refrigerate for at least 30 minutes.
- In a large nonstick pan, heat 2 tablespoons of butter over medium heat. Once melted, cook the crab cakes for 4 - 5 minutes or until golden brown. Carefully flip the crab cake, add the last tablespoon of butter and cook for another 4 - 5 minutes.
- Serve immediately with a side of lemon wedges, tartar sauce, cocktail sauce, or on a butter bun for a crab cake sandwich.
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Notes
To broil the crab cakes - turn the broil on high. Lightly grease a baking sheet with oil. Place the crab cakes on the sheet and add 1/2 tbsp of butter on top of each cake. Place the baking sheet under the broil for 4 - 5 minutes or until the top is gold-brown.
To bake the crab cakes - preheat the oven to 450°F. Lightly grease a baking sheet with oil. Place the crab cakes on the sheet and add 1/2 tbsp of melted butter on top of each cake. Bake for 6 minutes, flip the crab cakes, and bake for another 5 - 7 minutes or until golden brown around the edges and on top.
If you want to cut the cost of the jumbo lump crab meat, you can substitute 8 oz for regular lump crab meat or shredded crab meat. Shredded crab meat (not mistaken for the shredded imitation) is typically considered backfin - a mixture of small pieces of body meat. If you buy shredded crab meat, make sure it is fresh and says white meat.
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