★★★★★ | Maryland Crab Cakes (Jumbo Lump Crab Cakes with No Filler!)

★★★★★ | Maryland Crab Cakes (Jumbo Lump Crab Cakes with No Filler!)
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes! #marylandcrabcakes #crabcakerecipe | #let'scooking

Prep time: 00:20
Cook time: 00:10
Total time: 00:30

Yield: 6 Servings
Ingredients:
2 pounds jumbo lump BLUE crab meat
1/4 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning , plus more for garnishT
1 tablespoon fresh lemon juice
1 cup Panko bread crumbs
1 large egg lightly beaten
## CLICK TO SEE FULL RECIPES ##

Instructions:

Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
Add crab meat, panko and lightly beaten egg. Toss lightly

using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn’t sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.

Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab cakes on baking sheet.

Preheat broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.

Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.

Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!

Calories per serving: 283kcal

Fat per serving: 9g