Maryland Crab Cakes Recipe Sallysbakingaddiction.com Yield: 6 large crab cakes 1 large egg ¼ cup (60g) mayonnaise 1 Tbsp chopped fresh parsley (or 2 tsp dried) 2 tsp dijon mustard 2 tsp Worcestershire sauce 1 tsp Old Bay seasoning (up to 1½ tsp for a spicier kick) 1 tsp fresh lemon juice, plus more for serving ⅛ tsp salt 1 pound fresh lump crab meat ⅔ cup Saltine cracker crumbs (about 14 crackers) Optional: 2 Tbsp (30g) melted salted or unsalted butter Whisk the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon very gently and carefully fold together. You don't want to break up that crab meat. Cover tightly and refrigerate for at least 30 minutes and up to 1 day. Preheat oven to 450oF. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. Using a ½ cup measuring cup, portion the crab cake mixture into 6 rounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months. NOTES: Freezing Instructions: You can freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350oF oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350oF for about 25-30 minutes. Which Crab Meat to Use: I highly recommend fresh (refrigerated) lump crab meat. Smaller sizes: For smaller crab cakes, divide the mixture into 12 ¼ cup portions. For mini crab cakes, divide into 24 2 tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.

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