Recipes Nugget Markets Signature Recipes
Maryland Crab Cakes
- Prep time
- 15 minutes, plus 1–3 hours chilling PT0.25M
- Cook time
- 15 minutes PT15M
- Yield
- 12 crab cakes
- Difficulty
Starring the classic flavors of Old Bay, lemon, and herbs, these crab-centric cakes call for lump crab meat so you can skip the shells and get straight to cooking. Serve with homemade Cajun Remoulade for extra spice!
Ingredients
- 2 large eggs
- ½ cup mayonnaise
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped chives, plus more for garnish
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- 2 pounds fresh lump crab meat
- 1½ cups oyster cracker crumbs
- Butter or nonstick cooking spray
Preparation
Whisk together eggs, mayonnaise, herbs, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice, and salt in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently fold together, taking care not to break up the crab meat. Cover tightly and refrigerate for 1–3 hours.
Preheat oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray.
Using a ½-cup measuring cup, portion the crab cake mixture into 12 mounds on the baking sheet. Use a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart, but do not flatten.
Bake for 12–14 minutes, until crab cakes are lightly browned around the edges and on top. Serve warm, garnished with additional chives.