Maryland crab cakes
My favorite way to make these after years of fiddling with the recipe.
- 1 lb crab meat (jumbo lump, lump or backfin)
- 1 egg, beaten
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 1/4 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/2 cup plain bread crumbs or panko
Beat egg, add mayo and combine. Add lemon juice, mustard, Worcestershire sauce and mix. Add parsley, Old Bay, Paprika and mix. Fold in crab. Add bread crumbs and mix gently to combine without breaking up the crab.
Form into 8-10 cakes and place on parchment paper lined baking sheet. Bake for 10-12 minutes, turn over and bake 10-12 minutes more.
This recipe can also be done with white fish (ie, tilapia) instead of crab, when crab is prohibitively expensive. My favorite method is to arrange whitefish fillets in a glass dish with a lid and microwave covered for 5 minutes on high power, then for 20 minutes more on 50% power. The cooked fillets can then be flaked with a fork and used in this recipe.