The perfect Maryland crab cake


the perfect Maryland crab cake


  • 1 egg, beaten
  • 1 lb crab meat (I used 1 can jumbo lump and 1 can legs)
  • 1/4 cup chopped parsley
  • 1/4 cup mayo (Duke’s!)
  • 2 1/2 T Dijon mustard
  • 3-4 shakes Worcestershire sauce
  • 1 tsp Old Bay seasoning
  •  1 pinch sea salt flakes
  • 2/3 cup panko bread crumbs
  • 1 lemon, cut into wedges

The How To:

  1. Mix everything but the crab together in a bowl.
  2. Gently fold in crab meat.
  3. Refrigerate uncovered for 30 minutes.
  4. Preheat oven to 450 degrees.
  5. Using 1/2 cup measure, cup mixture loosely on to baking sheet with baking mat, lightly sprayed with nonstick spray. Gently form without squishing. You should have six mounds.
  6. Bake 12-14 minutes until light brown. Don’t overcook!

We served these, two per person, alongside some sautéed corn and a baked potato. A very yellow dish!

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