Maryland Crab Cakes
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump.
- Total Time:
- Servings: 8
Source: Everyday Food, June 2007
- 1 pound small-size fresh crabmeat, such as special or claw
- 1 pound large-size fresh crabmeat, such as jumbo lump or backfin
- 1/2 cup light mayonnaise
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning
- Coarse salt and freshly ground pepper
- 1 cup fine saltine crumbs (from about 30 crackers)
- 4 tablespoons unsalted butter, melted
- Tartar Sauce for Crab Cakes
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.