Maryland Crab Cakes

I found this recipe in Cook's Country. It's delicious! Nice and crabby with a little kick. I made these appetizer size for Memorial Day and got 16 little cakes from this recipe. Deelish and easy!

• Ready In: 1 hr 27 mins
• Serves: 4
• Yields: 4 cakes

Ingredients

• 14  saltine crackers
• 1  lb lump crabmeat
• 3  scallions, minced
• 2  tablespoons unsalted butter, melted
• 1  tablespoon unsalted butter, softened
• 2  tablespoons mayonnaise
• 1  large  egg yolk
• 1  tablespoon Dijon mustard
• 2  teaspoons  hot sauce
• 1  teaspoon  Old Bay Seasoning
• 1  lemon, cut into wedges

Directions

1. Process crackers in food processor until finely ground.
2. Dry crabmeat well with paper towels.
3. Using rubber spatula, gently combine crabmeat, 1/4 c cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard hot sauce and Old Bay in a large bowl.
4. Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs.
5. Transfer crumb side down to a large plate and refrigerate, covered, for at least 1 hour, or up to 8 hours.
6. Adjust oven rack to upper-middle position and heat broiler. Grease an 8" square area in center of rimmed baking sheet with softened butter.
7. Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12-15 minutes.
8. Serve with lemon wedges.