US
United States
North America
US
Crab forward Maryland style cakes with jumbo lump crab meat, Old Bay, Dijon, and just enough binder to hold the delicate pieces together.
20 min + 30 min chill
15 min
4 servings
Medium
20 min + 30 min chill prep + 15 min cook
1 lb (454 g) jumbo lump crab meat, picked over for shell 1 large egg 1/4 cup (60 g) mayonnaise 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 1/2 tsp Old Bay seasoning 1 tsp fresh lemon juice 2 tbsp finely chopped flat leaf parsley 1/2 cup (45 g) crushed saltine crackers 2 tbsp unsalted butter, melted Lemon wedges, for serving Tartar sauce, optional, for serving
1. Spread the crab meat on a tray and carefully check for shell fragments while keeping the large lumps intact. 2. In a large bowl, whisk egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and parsley. 3. Add the crab and crushed crackers. Fold gently with a rubber spatula until just combined; avoid breaking up the crab. 4. Divide into 8 small cakes or 4 large cakes and shape lightly without compacting them. 5. Refrigerate the cakes for at least 30 minutes so the binder hydrates and the cakes firm up. 6. Heat the oven broiler with a rack about 6 inches from the heat. Place the cakes on a foil lined baking sheet and brush with melted butter. 7. Broil for 5 to 7 minutes, rotate the pan, and broil another 3 to 5 minutes until browned on top and heated through. 8. Rest for 2 minutes before serving with lemon wedges and tartar sauce if desired.
SCHNAX TIP
Jumbo lump crab is fragile, so fold rather than stir. Chilling is what lets a low binder crab cake stay together. The cakes should taste primarily of crab, not breadcrumbs.