Are you in a dinnertime rut? You keep making your tried and true favorites, but they don’t satisfy your tastebuds anymore. Break free of the rut in a big way with this recipe for Maryland crab cakes. Crab cakes are a big part of Maryland’s culture, and this recipe does the state justice. Plus, they only take 40 minutes to prep and 15 minutes to cook, so you can whip them up in a jiffy. So if that sounds good to you, check out this recipe.
Ingredients for Maryland Crab Cakes
First, you need to grab some ingredients. This recipe requires:
- 1 large egg
- ¼ cup of mayonnaise
- 1 tablespoon of parsley, freshly chopped
- 2 teaspoons of Dijon mustard
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of Old Bay seasoning
- 1 teaspoon of fresh lemon juice
- 1/8 teaspoon of salt
- 1 pound of fresh lump crab meat
- 14 saltine crackers, crumbled
- 2 tablespoons of melted butter (optional)
How to Prepare the Crab Cakes
Once you gather your ingredients, you’ll be ready to prepare the crab cakes. Take out a large bowl and add the:
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Lemon juice
Whisk the ingredients together. Then, place the crab meat on top of the ingredients. Add the cracker crumbs next. Then, fold the ingredients together with a rubber spatula. Do it as gently as possible, so the crab meat doesn’t separate.
Cover the bowl and place it in the refrigerator. It needs to stay in the refrigerator for at least a half-hour, but you can refrigerate it for a full day if you want. For instance, if you want to prepare the crab cakes for tomorrow’s dinner, you can compile the ingredients and then take the bowl out tomorrow in time to cook.
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How to Bake the Crab Cakes
Once the mixture is ready to come out of the refrigerator, preheat the oven to 450 degrees. While it preheats, use nonstick spray or butter to grease a baking sheet. Then, divide the crab cake mixture into six mounds. Next, place them on the baking sheet, making sure the crab cakes stay together. You can brush the crab cakes with butter if you wish, but this is optional.
Pop the baking sheet in the oven and cook for 12-14 minutes. The crab cakes are ready when they are slightly brown on the tops and sides.
Then, take them out of the oven and have a meal to remember. If you have any leftovers, you can refrigerate or freeze them. They can stay in the refrigerator for five days. If you freeze them, you’ll have up to three months to eat them.
This recipe is so good that it will likely make it into your regular rotation. Don’t worry about getting back into a mealtime rut, though. It’s hard to feel like you’re in a rut when you eat food this delicious.
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