Classic Maryland Crab Cakes
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
- Produce
- Flat-leaf parsley, fresh (1 Tbs.)
- Lemon (1)
- Condiments
- Dijon mustard (1 1/2 tsp.)
- Mayonnaise (1/4 cup)
- Cooking & Baking
- Old bay seasoning (1 1/2 tsp.)
- Olive oil (1 Tbs.)
- Worcestershire sauce kosher salt (1/2 tsp.)
- Bread & Baked Goods
- Breadcrumbs, fresh (1 1/4 cups)
- Drinks
- Lemon juice, fresh (1 tsp.)
- Dairy
- Butter, unsalted (2 Tbs.)
- Refrigerated
- Egg, large (1)
- Other
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published May 6, 2009 (3 years ago).
7 people saved this recipe.
