These classic Maryland crab cakes feature tender jumbo lump crab meat blended with a flavorful homemade sauce, gently formed and baked to golden perfection. Served with a buttery glaze and a quick tangy dipping sauce, they're a true seafood delight.
Ingredients extracted via AI
0.25 Šálka mayonnaiseDijon mustardHoochie sauceOld Bay seasoning1 egg0.5 ks lemon juicegarlic pastecayenne pepper450 g jumbo lump crab meatfresh parsleybutter
Procedure generated via AI
Measure out approximately 1/4 cup of mayonnaise into a mixing bowl.
Add Dijon mustard, Hoochie sauce, Old Bay seasoning, one cracked egg, and the juice from half a lemon to the bowl.
Stir in a small amount of garlic paste and a pinch of cayenne pepper.
Mix the sauce ingredients quickly until well combined.
Gently fold in 450 grams of jumbo lump crab meat, taking care to preserve the large crab pieces.
Add chopped fresh parsley and incorporate it gently into the mixture.
Form the crab mixture into small mounds and arrange them evenly on plates.
Repeat this process until all the crab meat is used.
Refrigerate the crab cakes for about 1 hour to firm up.
Before baking, brush the crab cakes with melted butter.