MARYLAND CRABCAKES RECIPE

INGREDIENTS

1 large egg

2½ tablespoons mayonnaise 

1½ teaspoons Dijon mustard 

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

2 tablespoons finely chopped fresh parsley (optional)

1 pound lump crab meat or backfin 

½ cup panko or bread crumbs

DIRECTIONS:

1. Lightly spray a glass casserole dish with non-stick spray, or use a jelly roll pan lined with aluminum foil. 

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko or breadcrumbs; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place in the baking dish. I like to melt a little butter and drizzle it on top of the crab cakes, but you don't have to.

3. Place in the oven on highest rack under the broiler. Broil on high until brown. Watch closely! Once they are browned, you can turn them over and brown the other side as well.

*If you prefer to fry your crab cakes: Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.