Sally's Maryland Crab Cakes
Tasty, baked crab cake that highlights the crab
Servings: 6 large cakes
Equipment
- 1 baking sheet
- 1 silicon mat
- 1 ¼,⅓, or ½ cup measuring cup
Ingredients
- 1 lb lump crab meat
- 1 large egg
- ¼ c mayonnaise
- 2 tsp dijon mustard
- 2 tsp worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice plus more for serving
- ⅛ tsp salt
- ⅔ cup Saltine cracker crumbs (about 14 crackers)
- 2 Tbsp butter melted
Instructions
- Remove crab from packaging, and fully inspect for shells, making sure to not break up large lumps of crab. Place in a small bowl, then set aside.
- Whisk the egg, mayo, Dijon, Worcestershire sauce, Old Bay, lemon juice and salt in a large bowl. Place crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently fold together (Don't break up the crab meat!)
- Cover tightly and refrigerate for at least 30 minutes, and up to 1 day.
- Preheat oven to 450° F. Prepare a baking sheet with the silicon mat. If a mat is not available, use a rimmed backing sheet greased with butter or non-stick spray.
- Using your chosen measuring cup, portion the crab cake mixture into mounds on the baking sheet. (With a ½ cup, you should get 6 mounds. With a ⅓ cup, you should get 8. With a ¼ cup, you should get 9-10.) Brush each with melted butter.
- Bake for 12-14 minutes, until just browned on the edges and top. Serve warm!
Notes
Left overs can be wrapped tightly and stored in the fridge for up to 5 days, or frozen for up to 3 months.