Baltimore Orioles Maryland Crab Cakes

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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  • 1 1/4 cups mayonnaise
  • 4 tablespoons Dijon mustard
  • 2 tablespoon crab boil seasoning (recommended: Old Bay)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly chopped parsley leaves
  • 2 eggs, beaten
  • 1 pound lump or backfin crabmeat
  • 1 pound jumbo lump crabmeat
  • 2 slices white bread, crusts removed and torn into small pieces
  • 1/4 cup unsalted butter, as needed
  • Serving Suggestion: Tartar sauce


Step 1

Whisk together the first 7 ingredients in a bowl and set aside.

Step 2

Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the

Step 3

mixture to rest in refrigerator for 10 minutes.

Step 4

Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.

Step 5

Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)

Step 6

Serve immediately.

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