crabs

<em>For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.</em>

Maryland Crab Cakes Recipe (Little Filler)

(60 grams) mayonnaise

parsley (or 2 teaspoons dried)

dijon mustard

worcestershire sauce

Old Bay seasoning (up

lemon

salt

crab meat*

Saltine cracker crumbs (about 14 crackers)

Tablespoons (30 grams) melted salted or unsalted butter

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&#8217;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 (232°C). 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&#8217;t flatten!) Use your hands or a spoon to compact each individual mound so there aren&#8217;t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

First time baking crab cakes. Outstanding!!! Thanks Sally.

PHENOMENAL!! I had leftover meat from picking steamed crabs this weekend and found this recipe. My fiancé and I were blown away how delicious this was...only thing - I didn’t have saltines, so I used Panko. I baked them for ~11 minutes, then broiled on low for ~3 minutes until they were a nice crispy brown color.

Thank you for this recipe! Very delicious.  We are gluten free so subbed in GF Panko bread crumbs but otherwise followed exactly and they were perfect!

Made these for my husband’s birthday dinner. Absolutely amazing and so easy! I’ve finally found my go-to crab cake recipe.

I've made crab-cakes before yet NEVER BAKED &amp; believe this will become my NEW way going forth, Not ONLY delicious yet  "THE PRESENTATION" really beautiful!  Also used small amount of Panko &amp; mixed in EXTRA LARGE cut up seasoned raw shrimp.

Amazing, so fresh and not loaded with fillers like I've made for years. I used 1 pack less 2 crackers of Glutino gluten free crackers. Perfect!!

I am going to be kind and simply say "This is NO Maryland crab cake recipe"
I tried this recipe and it is too, too, too salty. The old bay has MORE than enough salt.
The mustard, old bay, and Worcestershire sauce should be cut in 1/2 at least
The crab meat is very delicate and needs very little seasoning (we are not cooking a cow)
16 crackers is a huge filler... more than the crab meat itself.  
Five (5) crackers is more than enough. All you need is enough for the crab meat to stick together.
If I serve this recipe to family and friends, I would be the laughing stock of Maryland
OH.... did I mention I am from Maryland!!!!!

I was born in Delaware but grew up in MD. These are great. I make them every week and my family loves them. Very authentic :-)

Great Recipe....add more filler if you want your cakes firmer.  I leave a little crab meat out and sprinkle on top with Green Onions.  Then I serve with a roasted red pepper sauce.

I was born and raised in MD and this is a phenomenal recipe... Simple yet tasty. My only substitution (which I recommend) was Ritz crackers instead of saltines. I’ve made this a half dozen times for family and friends and receive accolades every time.

Simply delicious!  This recipe was spot on for me and my family.  Thank you Sally for sharing your experience and passion with the rest of us.

Best and most user friendly crab cake recipe I've ever tried! Making again tonight and will continue to use this one from here on out. Thx!

Just made this recipe and it was awesome! Absolutely delicious!!!  Thank you for sharing! This will be part of my future menus!!!

I loved this recipe.  For me  personally it was too salty... I wouldn't add salt.  Also, I cut the filler (saltines) in half and also the mayonnaise in half.  I put them the cakes under the broiler for the last 2 minutes.  They came out perfectly!

We are born and bred Marylanders, this recipe was wonderful.  I have always used Ritz cracker in my crab cakes for a little more flavor than saltines.

https://www.youtube.com/watch?v=qhrktFEI18M

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Ingredients
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon 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 (30g) melted salted or unsalted butter

Get the full recipe: https://sallysbakingaddiction.com/maryland-crab-cakes/

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Maryland Crab Cakes Recipe | Sally's Baking Addiction

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

I made these tonight and they were fabulous.

Oh and I used light Mayo.  Think thIs recipe will definitely replace the recipe I have made for years as part of our CHRISTMAS EVE FEAST OF THE 7 FISHES

As always, absolutely superb.  I made these with light mayo to save some calories and you never would've known the difference.  I live in MD and am very seasoned as to what makes up a great crab cake and these could easily be served in a fine dining restaurant - really, the best I've ever had and that's saying a lot.  Thanks Sally!

The best I’ve ever made myself!! Love the texture and how it keeps ALL the crab flavor! My daughter, who does not normally like crab cakes, loved these.

I made these exactly like the recipe for some die hard crab cake lovers, and they were a big hit. Mine did not brown on top as much as i would have liked, so I flipped them onto the platter and the bottoms were golden. Thanks for the great blog and recipe. The crab meat was $50./lb and I had anxiety about ruining it, but these were perfect.

A wonderful recipe with really great ratios.  Many recipes are either more like a baked crab salad/dip, or a big ball of soggy crackers with a little stringy crab throughout.   This is just as advertised: crab, with very little filler.  I make these for my parents with a little roasted red pepper aoli.

OMG!!! Theses are so Amazing! 
We were so surprised that these "Crabby" patties (we have a toddler obsessed with SpongeBob) went over so well, especially him. We all loved them!
The only difference was we used imitation crab.  This recipe is now part of our family repertoire. 
Thank you so much for sharing this with the world.

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike! For the best texture, use lump crab meat and very little filler.

Get the full recipe: https://sallysbakingaddiction.com/maryland-crab-cakes/

• Ask your recipe question or leave a review over on the recipe page.

#cooking #recipes #crabcakes

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Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Crab linguine with chilli &amp; parsley

linguine

olive oil

red chilli, deseeded and chopped

garlic cloves, finely chopped

small splash, about 5 tbsp, white wine

lemon (optional)

parsley

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.

While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.

When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

This incredible Louisiana style Creole Seafood Gumbo with Crab and Shrimp stirs up so many fond memories in our home.  My grandmother would make a huge pot of shrimp and crab gumbo for our extended family every year.  The kids would even go down to the local marina and catch the live blue crabs.  This is a family recipe from my grandmother that we cherish so much.

Seafood Gumbo

qty Live blue crabs

Jumbo lump crab meat

lbs Fresh jumbo shrimp

plum tomatoes

Chicken broth

qty Onion

Vegetable oil

Bisquick

qty Bay leaves

Cajun seasoning (or

Cayenne (or to taste)

Water (if needed)

Pepper (or

Begin by dicing the onion and peeling the shrimp (reserving the shells).  Place peeled shrimp into the refrigerator until ready to use.

Make a seafood broth by heating 1 tbsp of olive oil in a pan and adding all shrimp shells (heads included) plus two bay leaves. Sauté for 3-4min, then add chicken broth. Turn the burner to low and let simmer while you prepare the crabs.

While seafood broth is simmering, boil the live crabs for 3-5 min, then drain and  let cool.

Clean all of the blue crabs by removing the large claws, top shell, gills, and apron.  Save the large claws and cleaned gumbo crabs for later to add back into the gumbo.

Blend one can of tomatoes and set it aside.

Stir the shrimp broth and press down on the shells to extract the juices, then strain the seafood broth (being careful to remove all shells) and set it aside. Have both the tomato sauce and seafood broth ready to pour in quickly when the roux is finished.

In a large pot, add Bisquick and oil to make the roux. Stir continuously until roux is dark chocolate in appearance.  This will take approximately 20-30 min. *Do NOT leave roux unattended or it will burn. Add onions in this stage when roux turns dark brown.

Add the seafood broth and blended tomatoes quickly to the roux, then add the okra and crabs. Hand squeeze the remaining can of tomatoes and add them to the gumbo along with the rest of the tomato sauce.  Season with salt, pepper, and your favorite cajun seasoning. Cook on low for 20-30min. Add water if needed.

During the last 5-10 minutes of cooking, add seasoned shrimp and jumbo lump crab meat until cooked through.

Serve warm​ with rice (if desired). Add fresh parsley for garnish. Enjoy!

This is the complete guide on everything you need to know about cooking and eating Maryland Steamed Crabs from start to finish.

How To Prepare Maryland Steamed Crabs

Bushel Live Blue Crabs (3-4 Dozen Average Size Crabs)

oz J.O. Crab Seasoning

Light Beers (For Steamer Pot)

Sticks Melted Butter (Condiment)

Bottle Apple Cider Vinegar (Condiment)

Can Old Bay (Condiment)

Bucket Cold Beverages (Optional...not Really, Must Have)

Keep crabs cold on ice until time to steam

Fill Crab pot with beer just below the bottom of the insert. About 6 Beers.

Stack the crabs using tongs in a circular layers, season each layer as you stack until pot is almost full. Leave room for ears of corn and still be able to firmly shut lid.

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