Tasty Maryland Crab Cakes (Print Version)

# Ingredients:

→ Crab Cake Mixture

01 - 454g (1 pound) of fresh lump crab meat
02 - 1 big egg
03 - 60g (1/4 cup) of mayonnaise
04 - 41g (about 2/3 cup) salty cracker crumbs (17-18 crackers)
05 - 1 Tablespoon of fresh parsley (or 2 teaspoons of dried parsley)
06 - 2 teaspoons of Dijon mustard
07 - 2 teaspoons of Worcestershire sauce
08 - 1 teaspoon of Old Bay seasoning (add more, up to 1 1/2 teaspoons if you want it spicier)
09 - 1 teaspoon of freshly squeezed lemon juice
10 - 1/8 teaspoon of salt

→ Optional Topping

11 - 30g (2 Tablespoons) of butter, melted (use salted or unsalted butter)

→ For Serving

12 - Lemon wedges for squeezing over
13 - Fresh parsley, chopped, to garnish

# Instructions:

01 - Grab a large mixing bowl and whisk the egg, mayo, parsley, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt until it's all smooth and combined.
02 - Scatter the crab meat on top of your wet mixture, then sprinkle the cracker crumbs over that. Gently fold them in with a big spoon or a silicone spatula, being careful to keep the crab chunks intact.
03 - Cover the bowl tightly and stick it in the fridge for a minimum of 30 minutes, or even overnight if you'd like. This will firm up the mix and make it easier to shape into cakes.
04 - Heat up your oven to 450°F (232°C). Coat a rimmed baking pan with nonstick spray or butter, or just line it with a silicone baking mat.
05 - Use a 1/2 cup measure to scoop out six portions onto the baking tray. Don't press them flat—just gently pat them together so they're nicely shaped and hold their form.
06 - For a richer flavor and a more golden top, brush some melted butter over the cakes. You don’t have to, but it’s definitely worth it!
07 - Pop the tray into your oven and bake for 12-14 minutes. They’re done when the edges and tops get a light golden color.
08 - Drizzle a little lemon juice over the crab cakes and serve while warm. You can add some parsley or your favorite dipping sauce if you'd like!

# Notes:

01 - The key to great crab cakes is using lump crab meat, keeping fillers to a minimum, and baking them hot and fast.
02 - Serve your crab cakes with extras like parsley, lemon wedges, cocktail sauce, or tartar sauce.
03 - Want smaller crab cakes? Use a 1/4-cup measure for 12 cakes or 2 tablespoons of mix for 24 mini cakes. Just keep an eye on them because they'll cook faster.
04 - Leftovers? Don’t worry—keep them in the fridge for up to 5 days, or freeze them for up to 3 months.

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