Mom’s Maryland Crab Cakes

If you love crab cakes, this classic lump crab cake recipe is the one I grew up on from my Mom. It combines the simple flavors of lemon, parsley, and Chesapeake Bay Seasoning but the most important flavor is from the crab meat itself. For the best texture, use lump crab meat, fold meat gently, use very little filler, and bake the cakes in a hot oven until golden brown!

Ingredients

• 1 pound crab meat fresh - jumbo lump or lump
• 1 large egg
• ¼ cup mayonnaise
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice plus more for serving
• 1½ tsp Chesapeake Bay seasoning | Item # 109104 or Item # 811250
• 1 tsp fresh parsley chopped
• 2/3 cup butter cracker crumbs
• 4 Tbs melted butter

Instructions

1. Place the mayonnaise, egg, mustard, Worcestershire sauce, Chesapeake Bay seasoning, lemon juice, and parsley in a small bowl. Whisk the ingredients together to completely incorporate. Add the crab meat to the mixture and gently fold it into the sauce. Don't mix it in completely. Add the cracker crumbs and continue to gently mix the crabmeat and cracker crumbs into the sauce. Be careful not to break up the crab meat. Cover the crab meat mixture and refrigerate for at least 30 minutes. Preheat the oven to 400°F Divide the crab cake mixture into six portions. Form crabcakes into round slightly flattened cakes. Place the crabcakes on a baking sheet lined with parchment paper. Brush each with melted butter. Bake the crabcakes for 15-18 minutes or until lightly browned. Serve the crabcakes with your choice of cocktail sauce or tarter sauce and a wedge of fresh lemon.