Prep 15 mins
Cook 15 mins
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.
- 2 lbs lump crabmeat
- 2 eggs
- 3⁄4 cup mayonnaise
- 1⁄2 lemon, juice of
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons baking powder
- 1⁄2 cup panko breadcrumbs (Japanese bread crumbs, plain crumbs can be substituted)
- 1 -3 teaspoon Old Bay Seasoning (or to taste)
- 1 -2 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees.
- Mix all ingredients, excluding crabmeat.
- Combine well.
- Gently fold in crabmeat, careful not to break up the lumps.
- Form mixture into cakes.
- I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
- They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
- Bake for 15 minutes or until golden on top.
Although very tasty, the cakes don't stay together. It's almost like the. Measurements are incorrect.
The flavor is good, but the mixture didn't hold together to well, and the final result didn't look pretty even though it tasted good. Next time, I think I'd need to use more bread crumbs to hold it together.