Maryland-Style Crab Cake Recipe
This is a wonderful crab cake recipe that’s simple to make and tastes just like those expensive crab cakes you get at your favorite seafood restaurant.
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 a fresh lemon seeded and juiced
- 1 pound can of jumbo lump crab meat pasteurized
- 20 saltine crackers finely crushed
In a small mixing bowl, whisk the mayonnaise with the beaten egg, mustard, Worcestershire sauce, lemon juice and hot sauce until smooth.
In a medium mixing bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and put in the refrigerator for at least 1 hour (this is a must to keep them from falling apart).
Scoop the crab mixture into 1/3-cup mounds; lightly press into patties. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over medium high heat until deeply golden.
Serve these delicious crab cakes with Roasted Asparagus and Couscous.
Don’t forget to let me know what you think!