Maryland Crab Cakes
What I love about Maryland Crab Cakes is that they're all about the crab meat, allowing the sweet and delicate flavor of the crab to shine through with minimal filler. These are served with a zesty Dijon mustard sauce. They are perfect for a Valentine's Day Dinner or any date night!
Nutrition Facts
Ingredients
Instructions
Remove any liquid from the crab and pat it dry with paper towels. Check the crab meat with your fingers for any shell fragments and remove them as you find them. Set aside.
In a medium mixing bowl, beat the egg. Add the remaining ingredients, except for the crab and cracker meal, and mix until well combined. Then, gently fold in the crab meat and cracker meal, being careful not to break apart the crab meat.
Scoop the crab meat into a 1/3 cup measuring cup, pressing it down gently, and then transfer it to a greased baking sheet. If the crab cakes split, gently reshape them using your hands. You should end up with 5 to 6 crab cakes.
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to help the crab cakes maintain their shape and allow the flavors to meld.
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