Maryland Style Crab Cakes

Maryland Style Crab Cakes

Ingredients:

1 lb Jumbo Lump Crabmeat

1 large egg

1/4 cup mayonnaise

1/2 teaspoon Dijon mustard

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/2 cups fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. 

3. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

4. Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. 

5. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little 

olive to speed up browning. 

6. Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. 

7. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer. No more than 1-2 minutes. 

Enjoy!