Heritage Maryland Crab Cakes are a true celebration of the Bay's bounty. This recipe brings the authentic taste of Maryland right to your kitchen, combining simplicity with flavor for a dish that's perfect for any occasion.
The star of this dish is the Maryland lump crab meat, known for its sweet, succulent flavor. Mayonnaise adds a creamy texture, while a large egg helps bind everything together. Dijon mustard provides a tangy kick, and Worcestershire sauce deepens the umami flavor. A sprinkle of Old Bay seasoning brings that classic East Coast spice, balanced by a bit of salt and black pepper for seasoning. Fresh parsley adds a hint of herbaceous brightness, and saltine crackers are used to bind the mixture without overpowering the crab. Finally, serve with lemon wedges for a zesty finish.
Pair these crab cakes with a crisp green salad or roasted vegetables for a complete meal. They also work wonderfully as appetizers at a gathering, perhaps with a side of tartar sauce or aioli for dipping.
First, preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. In a large mixing bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley. Use a light hand here to keep the crab meat intact, which is key for the best texture.
Next, fold in the crushed saltine crackers until the mixture just comes together. You don't want to overmix, as the crackers are there to bind, not to dominate. Once combined, shape the mixture into 8 equal-sized patties and place them on your prepared baking sheet.
Bake the crab cakes in the preheated oven for 12-15 minutes. You're looking for a lovely golden brown color and for the cakes to be heated through. Once done, serve immediately with lemon wedges on the side to add a fresh, citrusy zing.