Classic Maryland Crab Cakes

Name: Classic Maryland Crab Cakes
Ingredients: parsley; butter crackers; crab meat; 1 egg; Old Bay seasoning; Worcestershire sauce; mayonnaise; Dijon mustard; oil; yellow mustard; whole grain mustard; béchamel sauce

#crab cakes#Old Bay seasoning#tomato sauce#skillet#Chef Billy Parisi

Enjoy these authentic Maryland-style crab cakes made with tender jumbo lump crab meat, seasoned with Old Bay spice, and lightly coated in buttery cracker crumbs. Pan-fried to golden perfection and served with a tangy mustard sauce, they are a true seafood delight.

Ingredients extracted via AI

parsleybutter crackerscrab meat1 eggOld Bay seasoningWorcestershire saucemayonnaiseDijon mustardoilyellow mustardwhole grain mustardbéchamel sauce

Procedure generated via AI

Finely chop the parsley, including the stems, and set aside.
Place the butter crackers in a food processor and pulse on high speed until they resemble fine breadcrumbs.
Take the jumbo lump crab meat from the refrigerator and carefully remove any dark spots or shell fragments.
Transfer the crab meat to a large mixing bowl.
Add the large egg, Old Bay seasoning (or your preferred crab seasoning), Worcestershire sauce, mayonnaise of your choice, Dijon mustard, half of the chopped parsley, and two-thirds of the pulsed butter crackers to the bowl.
Mix everything thoroughly by hand (wearing gloves) or with a spoon until the mixture is well combined.
Shape the mixture into roughly 2 to 3-inch diameter balls and gently flatten them to form patties for even and faster cooking.
Coat both sides of each crab cake in the remaining butter cracker crumbs.
Place the prepared crab cakes on a baking sheet lined with parchment paper or on a plate.
Heat oil in a large skillet (grape seed, canola, sunflower, or olive oil all work well).