Maryland Crab Cakes

Ingredients

• 1 lb jumbo lump crab meat
• 12 crackers saltine crackers, finely crushed
• 0.25 cup mayonnaise
• 1 egg large egg
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1.5 tsp Old Bay seasoning
• 2 tbsp fresh parsley, chopped
• 1 lemon lemon
• 2 tbsp unsalted butter
• 1 tbsp olive oil

Instructions

1. Tip the crab into a bowl and gently pick through it for about 2 minutes with your fingers, lifting out any bits of shell or cartilage without breaking up the big lumps.
2. In a separate bowl, whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay seasoning, and parsley for about 30 seconds into a smooth, pale dressing, then squeeze in the juice of half the lemon.
3. Pour the dressing and the crushed crackers over the crab and fold everything together with a rubber spatula in just 5-6 slow turns over about 1 minute, so the lumps stay intact and the mix barely holds together.
4. Shape into 8 loose mounds about 1 inch thick, set them on a plate, and chill in the fridge for 20-30 minutes so they firm up and hold their shape in the pan.
5. Heat the butter and olive oil in a large skillet over medium heat until the butter foams and the foam just begins to subside.
6. Lay the cakes in the pan and fry undisturbed for 4-5 minutes, until the bottoms are deep golden and crusty, then flip once and cook another 3-4 minutes until the second side matches and the centers are hot.
7. Drain briefly on paper towels and serve hot with the remaining lemon cut into wedges for squeezing over.

Nutrition (per serving)

Calories

320

Protein

27 g

Fat

20 g

Carbs

8 g