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Classic Maryland Crabcakes

Yields4 Servings

1

Drain Crabmeat, if necessary. Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour on top of crab and mix VERY GENTLY until large lumps of crab are just broken up (use your fingers) and all the meat is coated. Add the breadcrumbs and parsley, and gently mix. It should have a loose, meaty texture – not mashed together too much. Cover and refrigerate 1-3 hours. Mold into 4 loosely packed equal cakes.

2

To sauté, heat butter and olive oil in a 12-inch nonstick skillet over medium heat. When the butter froths, add the cakes to the pan and cook undisturbed for four minutes. Flip, reduce the heat to medium low, and cook another 4 minutes or until golden brown.

3

To bake, place cakes on a cookie sheet lined with parchment. Melt butter with olive oil and brush tops of cakes. Bake 20 minutes. Serve with lemon wedges.

Nutrition Facts

Servings 4

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