Description
Deliciously golden Maryland Crab Cakes made with lump crab meat, seasoned with Old Bay, and baked to perfection for a crispy exterior and tender interior. Perfectly paired with lemon wedges and remoulade sauce.
Ingredients
Crab Cake Mixture
- 1/3 cup mayonnaise
- 1 egg
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons green onions, sliced
- 1 pound lump crab meat
- 1 cup saltine crackers, crushed
For Cooking
- Cooking spray
For Serving (Optional)
- Lemon wedges
- Remoulade sauce
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, hot sauce, lemon juice, and Old Bay seasoning until well combined. Stir in the sliced green onions to infuse flavor.
- Combine Crab Mixture: In another bowl, gently mix the lump crab meat with crushed saltine crackers. Pour the mixture into the dressing bowl and gently toss to coat the crab without breaking up the meat. Cover the bowl and chill the mixture in the refrigerator for at least one hour to let the flavors meld and help the mixture set.
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Lightly coat a sheet pan with cooking spray to prevent the crab cakes from sticking during baking.
- Form Crab Cakes: Remove the chilled crab mixture from the refrigerator. Gently shape the mixture into 8 equal patties, about 1/3 cup each, taking care to keep them intact.
- Bake the Crab Cakes: Place the formed patties evenly spaced on the prepared sheet pan. Bake in the preheated oven for 8 to 10 minutes, or until the crab cakes are golden brown on the outside and cooked through.
- Serve: Serve the Maryland Crab Cakes immediately while warm, accompanied by lemon wedges and remoulade sauce if desired for an added tangy and creamy flavor.
Notes
- Use lump crab meat for the best texture and flavor.
- Be gentle when mixing to keep the crab meat chunks intact.
- Chilling the mixture helps hold the crab cakes together during baking.
- Can be cooked in a skillet with a little oil if you prefer pan-frying.
- Remoulade sauce adds a classic Maryland touch but is optional.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American