The northeast is known for its lobster and crab, so it’s no surprise that the region is also known for delicious crab cakes.
Maryland Style Crab Cakes
- 2 pounds jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay seasoning, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 cup Panko bread crumbs
- 1 large egg, lightly beaten
- Preheat oven to broil. Dab crab meat with paper towels to get out excess moisture.
- 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, trying to not break apart any crab meat lumps. Add more breadcrumbs slowly, if needed, until it binds. Carefully form the mixture into golf ball-sized balls.
- Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab balls on baking sheet and gently flatten until they look like cakes.
- Place baking sheet on top rack, about 4 to 5 inches from heating element. Broil until lightly brown on top, approximately 8 minutes.
- Remove crab cakes from oven and transfer to serving plates using a spatula.
- Garnish with minced parsley and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.