American · Lunch · Dinner
Maryland Crab Cakes
Sweet lump crab held together with just enough binder and a hint of Old Bay, seared until golden outside and tender inside. A lighter take on the Chesapeake classic that keeps the crab front and centre.
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 15% · Fat 37% · Protein 48%
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Ingredients
For 4 servings- 1 lb454 glump crab meat, picked over
- 1 large50 gegg
- 2 tbsp30 glight mayonnaise
- 2 tsp10 gDijon mustard
- 1 tsp6 gWorcestershire sauce
- 1 1/2 tspOld Bay seasoning
- 1 tbsp15 glemon juice
- 2 tbsp8 gfresh parsley, finely chopped
- 10 crackers30 gsaltine crackers, finely crushed
- 1 tbsp14 golive oil
- 1 small60 glemon, cut into wedges (optional)
Steps
- 1
Spread the crab meat on a plate and gently pick out any bits of shell, keeping the lumps as whole as possible.
- 2
In a large bowl, whisk the egg, light mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay and lemon juice until smooth.
- 3
Stir the parsley and crushed saltines into the egg mixture.
- 4
Add the crab and fold very gently with a spatula until just coated, without breaking up the lumps.
- 5
Shape the mixture loosely into 8 cakes about 2 cm thick and set them on a lined tray.
- 6
Cover and refrigerate the cakes for 30 minutes so they hold together during cooking.
- 7
Heat the olive oil in a large non-stick skillet over medium heat.
- 8
Cook the cakes for 4 to 5 minutes per side, turning once carefully, until deep golden and heated through to 71 °C / 160 °F in the centre.
- 9
Alternatively, bake the cakes on a lightly oiled tray at 200 °C / 400 °F for 12 to 15 minutes until golden and hot through.
- 10
Serve right away with lemon wedges, if using.
Swaps, storage and make-ahead
Swaps
- Use certified gluten-free crackers or gluten-free panko instead of saltines, and choose a Worcestershire sauce, mayonnaise and Dijon labelled gluten-free to make the cakes gluten-free.
- Swap the light mayonnaise for plain Greek yogurt for a tangier binder.
- Use pasteurized canned lump crab instead of fresh if fresh crab is hard to find or too pricey, draining it well first.
- Replace the saltines with plain dried breadcrumbs or panko if that is what you have on hand.
Storage
Refrigerate cooked crab cakes in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a hot oven or skillet until steaming hot in the centre. They are best eaten fresh, as the crust softens on standing.
Make ahead
Shape the uncooked cakes, cover tightly and keep them in the fridge for up to 24 hours, then cook straight from the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansEggsMustardGlutenFishCelerySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (155 g) | Per 100 g | |
|---|---|---|
| Calories | 196 kcal | 126 kcal |
| Protein | 22.8 g | 14.7 g |
| Carbohydrates | 7.2 g | 4.6 g |
| of which sugars | 0.7 g | 0.5 g |
| Fiber | 0.4 g | 0.3 g |
| Fat | 7.9 g | 5.1 g |
| of which saturated | 1.5 g | 1 g |
| Sodium | 838 mg | 541 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
