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Description
Maryland-style crab cakes have little to no filler, which means they’re more crab than cracker or breadcrumb. Sweet, delicate-tasting blue crab is the traditional seafood of choice, and you can go with lump or jumbo lump crab meat. However, depending on what’s available in your area, you can also make excellent crab cakes with fresh (or thawed frozen) king or Dungeness crab, or with refrigerated pasteurized crab. All you need is a squeeze of lemon and perhaps some tartar sauce to set them off to perfection. The recipe, which makes 8 crab cakes, is a Yummly original created by Cooks with Soul.
Ingredients
- 1 lb. lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1 tsp. lemon juice
- 1/4 cup crushed crackers (such as club crackers or Ritz; or use dried breadcrumbs)
- 1 Tbsp. chopped parsley
- cooking oil spray (or a little vegetable oil)
- 1 lemon (cut into 8 wedges)
- tartar sauce (optional)
Directions
- Pick through crab meat to remove any bits of shell. Drain any juices. (If crab is really wet, pat it dry with paper towels.)
- In a small bowl, whisk together mayonnaise, egg, Worcestershire, mustard, and lemon juice until smooth.
- In a medium bowl, toss together crab, cracker crumbs, and parsley. Fold in the mayonnaise mixture. Cover and refrigerate for at least 30 minutes or up to a few hours for the mixture to firm up.
NutritionView More
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Calories210Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol145mg48% |
Sodium530mg22% |
Potassium480mg14% |
Protein23g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A4% |
Vitamin C45% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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