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Maryland Crab Cakes Recipe (no filler)


  • Author: Mila Clarke Buckley
  • Total Time: 26 minutes
  • Yield: 6-8 crab cakes 1x
  • Diet: Diabetic

Description

Authentic Maryland style crab cakes with just a few ingredients.


Ingredients

Scale
  • 16 ounces of jumbo lump crab meat
  • 1 egg (room temperature)
  • 1/2 cup of finely crushed crackers (I used Ritz) (sub almond flour for keto/low carb alternative)
  • 1/4 cup of mayonnaise
  • 1 tbs of Dijon mustard
  • 1/4 cup of chopped parsley
  • 1/4 tsp of kosher salt
  • Fresh ground black pepper
  • 1 tablespoon of old bay seasoning
  • 1/4 tsp of crushed red pepper
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire

Instructions

  1. In a medium bowl, mix the egg, mustard, hot sauce, Worcestershire and mayo.
  2. Fold crabmeat into the mixture.
  3. Add the old bay, crushed red pepper, salt, pepper, parsley and crackers and fold them into the crab meat.
  4. Scoop the crab cakes into 1/4 cup crab cakes and place onto a baking sheet with parchment paper. This is enough for six crab generous-sized cakes.
  5. Cover and refrigerate for at least 30 minutes so the mixture can set. You can also make this the night before and cook the crab cakes the next day.
  6. Place in the oven and broil on low for 10 minutes and then 6 minutes on high until lightly browned.
  7. Spritz lemon on top and serve with remoulade.

Notes

  • You will broil these. Make sure to set your oven to low broil first once you’re ready to cook. 
  • I didn’t measure the remoulade, but it’s a couple tablespoons of mayo, a squeeze of lemon, a dash of old bay, and a dash of hot sauce. Add things in and taste to your heart’s content.
  • Check out the original recipe here!
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Dinner
  • Method: Broil
  • Cuisine: Seafood

Keywords: crab cakes, maryland crab cakes

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