4.666665
3 ratings

Maryland-Style Crab Cakes

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Adapted from Food & Wine Magazine, you can never go wrong with these crab cakes by our contributor Allison Stone. The recipe is kid friendly and easy to make, especially when you have guests over!

Ingredients

  • 1/2 Cup mayonnaise
  • 1 egg, beaten
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon hot sauce
  • 1 Pound Maryland jumbo lump crab meat or Gulf of Mexico crab, if Maryland is not available
  • 20 saltine crackers, finely crushed
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1/4 Cup chives, finely chopped
  • 1/4 Cup olive oil
  • lemon wedges, for serving

Directions

Sort through the crabmeat to ensure there are no cartilage or pieces of shell left.

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture, then gently fold in the salt, pepper, and half of the chives. Cover and refrigerate for at least 1 hour.

Using a 1/3 cup measure, scoop the crab mixture into eight mounds. Lightly pack each mound into a patty shape, about 1 ½ inches thick. In a large skillet, heat the oil. Add the crab cakes and cook over medium heat until deeply golden and heated through, about 3 minutes per side.

Transfer the crab cakes to plates and sprinkle the remaining chives on top. Serve with lemon wedges.

Nutritional Facts
Servings5
Calories Per Serving403
Total Fat32g49%
Sugar0.6gN/A
Saturated5g24%
Cholesterol112mg37%
Protein19g38%
Carbs10g3%
Vitamin A21µg2%
Vitamin B128µg100%
Vitamin B60.2mg8.4%
Vitamin C5mg9%
Vitamin D0.2µgN/A
Vitamin E2mg9%
Vitamin K15µg19%
Calcium97mg10%
Fiber0.6g2.4%
Folate (food)49µgN/A
Folate equivalent (total)73µg18%
Folic acid14µgN/A
Iron2mg10%
Magnesium38mg10%
Monounsaturated13gN/A
Niacin (B3)3mg16%
Phosphorus244mg35%
Polyunsaturated13gN/A
Potassium373mg11%
Riboflavin (B2)0.1mg8.5%
Sodium616mg26%
Thiamin (B1)0.2mg11.4%
Zinc3mg23%
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