Maryland Crab Cakes
- ⅓ c. panko or 8 saltine crackers finely crushed
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon seafood seasoning such as Old Bay®
- ¼ teaspoon Worcestershire sauce
- 1 egg beaten
- salt to taste
- 1 pinch cayenne pepper Optional
- 1 pound lump crabmeat well drained
- ¼ cup dry bread crumbs
- 2 tablespoons butter
Mix panko/saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
Stir in crabmeat until mixture is combined but still chunky.
Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into thick patties; coat completely with bread crumbs. (Option - skip the bread crumb coating and broil the crab cakes.)
Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
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