Crab Cakes from Maryland Governor's Kitchen
Indulge in the authentic flavors of the Chesapeake Bay with this recipe for "Crab Cakes from Maryland Governor's Kitchen." These golden, pan-seared crab cakes are crafted with tender, sweet lump crab meat and seasoned to perfection with classic Old Bay seasoning, Dijon mustard, and a hint of fresh lemon juice. Crushed saltine crackers act as a delicate binder, ensuring the crab remains the star of the dish. With a quick prep time of just 15 minutes and a short fry to golden perfection, these crab cakes are an elegant yet approachable option for any occasion. Serve them warm alongside lemon wedges and your favorite dipping sauce for a true taste of Maryland's coastal charm. Perfect for seafood lovers, this recipe delivers unmatched flavor and simplicity in every bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Lump crab meat
- 1 large Egg
- 0.25 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Lemon juice
- 2 tablespoons Parsley, finely chopped
- 0.5 cup Saltine crackers, finely crushed
- 3 tablespoons Vegetable oil or butter (for frying)
Directions
Step 1
In a large mixing bowl, gently pick through the crab meat to remove any shell pieces, being careful not to break up the lumps.
Step 2
In a separate smaller bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until well combined.
Step 3
Pour the wet mixture over the lump crab meat, then lightly toss with a spatula to coat without breaking the crab chunks.
Step 4
Sprinkle the crushed saltine crackers over the mixture and gently fold it all together until just combined. Do not overmix.
Step 5
Divide the mixture into 4 equal portions and shape them into compact patties about 1 inch thick. Place the patties on a parchment-lined tray and refrigerate for at least 30 minutes to help them set.
Step 6
Heat the vegetable oil or butter in a large skillet over medium heat until shimmering or melted.
Step 7
Gently place the crab cakes in the pan and cook for 3-4 minutes per side, or until golden brown and heated through. Be careful when flipping to keep the patties intact.
Step 8
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Step 9
Serve warm with lemon wedges and your favorite dipping sauce, such as tartar sauce or a zesty remoulade.
Nutrition Facts
| Serving size | (695.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1540.7 |
| Total Fat 104.5g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 518.5mg | 0% |
| Sodium 2938.7mg | 0% |
| Total Carbohydrate 58.3g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 1.7g | |
| Protein 91.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 385.4mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1829.4mg | 0% |
Source of Calories