Seafood

Maryland Crab Cakes

Name: Maryland Crab Cakes
Total time: 35 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb jumbo lump crabmeat, picked over for shells; 1 large egg; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1 tablespoon fresh parsley, chopped; 2/3 cup panko breadcrumbs; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 lemon, cut in wedges

Jumbo lump crab cakes with minimal filler, pan-fried until golden and bursting with sweet crab in every bite.

35 minutes

Serves 4

Dinner

Contains common allergens

Egg Fish Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
In a bowl, whisk the egg, mayonnaise, Dijon, Worcestershire, Old Bay, and parsley until smooth.

2
Gently fold in the panko, then add the crabmeat and fold carefully to keep the lumps intact; the mixture should just hold together.
3
Form into 4 thick cakes, place on a plate, and chill in the refrigerator for at least 15 minutes so they hold their shape.
4
Heat the butter and olive oil in a large skillet over medium heat until the butter foams.
5
Cook the crab cakes for 4 to 5 minutes per side, turning once gently, until deeply golden and heated through.
6
Transfer to a paper-towel-lined plate and serve hot with lemon wedges.

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