- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I’m in love with this incredible Maryland crab cake recipe! It has very little filler so that you can taste the crab. Use blue crab for the most authentic crab cake, although I made this recipe with Dungeness crab, which was excellent. We have included two ways to cook the crab cakes. Pan-seared adds a golden crust to both sides, while broiled keeps them more rounded with golden crispy tops.
Ingredient:
- 1 pound (450g) jumbo lump or backfin lump blue crabmeat, fresh or pasteurized
- 20 saltine crackers, crushed into crumbs (65g or just less than 1 cup of crumbs)
- 1 tablespoon minced chives or parsley, optional
- 1/4 cup (55g) mayonnaise, try homemade mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup (60ml) avocado oil
- 1 tablespoon butter
- Old Bay seasoning, for serving
