RECIPE BY CHEF TONY TEEMS
INGREDIENTS FOR MARYLAND LUMP CRAB CAKES
- 1 large egg
- 1/4 cup (60g) mayonnaise
- 1 Tablespoon chopped fresh parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 11/2 teaspoons Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon salt
- 1 pound fresh lump crab meat*
- 2/3 cup Saltine cracker crumbs (about 14 crackers)
- optional: 2 Tablespoons melted salted or unsalted butter
DIRECTIONS – MARYLAND LUMP CRAB CAKES
- Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (Don’t flatten!). Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. Brush each crab cake with melted butter.
- Bake for 12-14 minutes until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Bon appetit. Enjoy your Maryland lump crab cakes!
(Recipe source: Chef Tony Teems, Facebook)
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