Red Meat Allergy Friendly Classic Maryland-Style Crab Cakes
Total time1 hr 30 min
Prep time20 min
Cook time10 min
5.0(23)
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Learn more →Ingredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ⅓ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 ½ tsp old bay seasoning
- 1 tsp fresh lemon juice
- ¼ tsp hot sauce
- ½ cup crushed saltine crackers (about 12 crackers)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp neutral oil (such as canola or vegetable oil)
For serving
- lemon wedges, for serving
- tartar sauce or remoulade, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and hot sauce until smooth and fully combined.
- 2
Add the crushed saltine crackers and parsley to the bowl and stir to combine. Gently fold in the crab meat with a rubber spatula, taking care to keep the lumps as intact as possible — the mixture should just hold together when pressed.
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