Maryland Crab Cakes
Broiled crab cakes made almost entirely of jumbo lump crab meat, bound lightly with mayonnaise, egg, and Old Bay rather than heavy filler.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Broiler pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22
- carbs
- 8
- protein
- 28
- calories
- 340
Instructions
- 1
Whisk the mayonnaise, egg, Dijon mustard, Old Bay, and parsley together in a bowl.
- 2
Gently mix in the crab meat and panko. Be careful not to break up the crab lumps.
- 3
Shape the mixture into 8 loose cakes. Place them on a parchment-lined sheet pan.
- 4
Chill the cakes in the refrigerator for at least 30 minutes to firm up.
- 5
Preheat the broiler. Brush the cakes lightly with melted butter.
- 6
Broil for 10-12 minutes until golden brown on top and heated through.
- 7
Serve the crab cakes hot with lemon wedges and tartar sauce.
Chef's tips
Use jumbo lump crab meat and handle it gently to keep the lumps whole. Chill the shaped cakes for at least 30 minutes so they do not fall apart.
Storage
Refrigerate uncooked cakes up to 1 day; cooked cakes keep 2 days refrigerated.
Reheating
Reheat in a 350°F oven for about 10 minutes to preserve texture; avoid microwaving.
Common mistakes to avoid
- •Mixing too hard and breaking up the delicate crab lumps
- •Adding too much filler, which is not traditional to Maryland style
Serving suggestions
Cooked Maryland Crab Cakes?
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