Description

No need to be in the Chesapeake area to appreciate Maryland Crab Cakes. Make them at home instead. You can pan fry or bakes these wonderful little cakes, it's your choice. Serve with lemon or your favorite Remoulade sauce.

Ingredients

• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 c. mayonnaise or sour cream
• 1 1/2 t. Dijon mustard
• 1 t. Old Bay seasoning
• 1 t. fresh lemon juice
• 1/2 t. Worcestershire sauce
• 1 c. breadcrumbs, ideally fresh from white or sourdough bread
• 1/4 c. Panko breadcrumbs
• 1 T. freshly chopped flat-leaf parsley
• 2 T. unsalted butter
• 1 T. olive oil
• 1/4 t. of salt
• Lemon wedges for serving

Steps

1. Decide if you want to sauté or bake the crab cakes. If baking them, preheat the oven for 400 degrees.
2. Drain crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl, set aside.
3. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Pour mixture on top of the crab and gently mix until well-combined, but be careful to gently break up lumps with your fingers and not to over-mix.