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–+ servings

Crab Cakes

Danielle Dunn
Maryland style crab cakes
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Appetizer, Brunch, dinner, Main Course
Cuisine American
Servings 6 crab cakes

Ingredients
  

  • 1 egg
  • 1/4 cup mayo
  • 1 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. fresh parsley
  • 2 tsp. hot or tabasco sauce
  • 1 tsp. Old Bay
  • juice from half of lemon
  • 1/2 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/2 cup panko bread crumbs
  • 1 lb. jumbo lump crab meat

Instructions
 

  • Pick through crab meat, and remove any shells or cartilage.
  • In a mixing bowl, combine egg, mayo, Dijon mustard, Worcestershire sauce, fresh parsley, hot sauce, Old Bay, lemon juice, sea salt, onion powder, garlic powder and black better. Use a whisk, and whisk until blended.
  • Fold in the panko bread crumbs, until mixture starts to thicken. Fold crab meat into mixture.
  • Form 6 balls. If you want less than 6 crab cakes, feel free to make balls bigger. If you want more than 6, make them slightly smaller.
  • Place crab cakes on a parchment lined baking sheet. Cover with plastic wrap, and let chill in the refrigerator for a minimum of 30 minutes.
  • Preheat oven to 425 degrees.
  • Bake in oven for 15 - 20 minutes, or until desired cripiness is reached.
Keyword crab, crab cakes
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