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Irresistible Maryland Crab Cakes

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Classic Maryland crab cakes made with lump crab meat and minimal filler for maximum flavor.

Ingredients

Scale

For the Crust:

  • 1 lb jumbo lump crab meat
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • Lemon wedges for serving

Instructions

1. Prepare the Crust:

  1. Gently pick through crab meat to remove any shells, being careful not to break up lumps.
  2. In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  3. Fold in crab meat, breadcrumbs, and parsley until just combined. Form into 8 equal patties.
  4. Chill formed crab cakes in refrigerator for 30 minutes to firm up.
  5. Heat butter and olive oil in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown.
  6. Serve immediately with lemon wedges.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/irresistible-maryland-crab-cakes/