Maryland Crab Cakes
Main Dish, Seafood
Level: Easy Yield: 6 crab cakes
INGREDIENTS
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1 tsp. Dry mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Pinch Kosher salt
3/4 cup Panko breadcrumbs (more if needed to bind)
Lemon wedges for serving
DIRECTIONS
Preheat oven to 350 degrees
Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, dry mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Avoid breaking up the lumps with your fingers.
Sprinkle the breadcrumbs over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash-it should still be somewhat loose.
Using a 1/2 cup measuring cup, lightly pack with crabmeat mixture to form 6 crabcakes. Tap out onto a parchment lined sheet pan. Place sheet pan in the freezer for 15 minutes to firm up.
Slide parchment with crabcakes onto a sheet pan that is room temperature and cook until golden brown about 15 minutes.
Serve with lemon wedges on the side for squeezing over the cakes.
Serve with a fresh salad or on top of sautéed Spinach and Garlic
