Wednesday, January 15, 2014

Maryland Crab Cakes

This recipe comes from an old Martha Stewart Everyday Food magazine.  I really do miss that publication!  These were pretty fast to pull together, albeit expensive because they involve so much crab.  Please note that I halved the original recipe here and it still made 6-7 crab cakes based on the size cake that we typically eat!


Recipe Notes
See original recipe on for details using both large-size and small-size crabmeat.  I used one 16-oz. container of jumbo lump crab from Costco and cut the recipe in half.  The only ingredient that was problematic for halving the recipe was the egg.  Crack the egg into a separate bowl, whisk lightly, and then incorporate 1/2 of the egg/egg white mixture into your crab cake base.  

  • 1 lb. jumbo lump crabmeat
  • 1/4 c. light mayonnaise
  • 1/4 c. fresh flat-leaf parsley, chopped
  • Juice of one large lemon, plus wedges (for serving)
  • 1/2 large egg
  • 1-2 tsp. Dijon mustard
  • 1-2 tsp. Old Bay Seasoning
  • Coarse salt and black pepper
  • 1/2 c. fine saltine cracker crumbs (from 12-15 crackers)
  • 1 tbsp. butter, divided
1.  Heat broiler to low.  Line a rimmed baking sheet with aluminum foil and spray with cooking spray.  Set aside.
2.  Drain crabmeat and discard any shells or cartilage that you find.
3.  In a large bowl, carefully stir together crab, mayonnaise, parsley, lemon juice, egg, mustard, Old Bay Seasoning, salt, and pepper.
4.  Add cracker crumbs and stir carefully to combine.  
5.  Divide mixture evenly into 4-8 crab cakes (depending on your preferred size).  Place crab cakes onto prepared baking sheet.
6.  Top each cake with a small sliver of butter.
7.  Broil until golden brown (12-15 minutes).
8.  Serve with tartar sauce and lemon wedges.

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