My husband, Steve, is a native of Annapolis, Maryland and grew up on the local delicacy: Crabs! He is an expert on picking steamed crabs and making the best Crab Cakes around. The secret? Buy the best crabmeat – the Jumbo Lump is all Steve will buy – use very little filler and treat it gently so you don’t break up the lumps. The result is heavenly!
Steve prides himself on making the best crab cakes. The secret is the searching out the beat jumbo lump crabmeat and enhancing it simply - mayonnaise, mustard, seasonings and a bit of filler to hold the Crab cakes together. We believe the best ingredients, prepared simply, give the best results.
- 1 lb Jumbo Lump Crab meat
- 1 Egg
- 1 teaspoon Mustard
- 1 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon Old Bay Seasoning plus more to taste*
- 1 tablespoon chopped Parsley plus more for garnish
- Juice of ½ Lemon 2 Tablespoons +/-
- 4 Tablespoons of Mayonnaise
- ¼ Cup soft Bread Crumbs or crushed Ritz Crackers plus more as needed
Place the crabmeat into a bowl and gently, with your hands, remove any bits of shell or cartilage taking care not to break up any of the lumps.
In a small bowl mix the egg with the mustard, Worcestershire Sauce, Old Bay, parsley, lemon juice, mayonnaise together and the bread crumbs or crushed crackers. Gently mix this into the crab meat, taste and add more old Bay, mayonnaise or breadcrumbs, if needed.
Divide the mixture into four or six crab cakes and broil under a broiler. Watch the crab cakes closely and immediately remove them from the oven when browned. Plate the crab cakes and garnish with a bit of chopped parsley, if desired.
Resist the impulse to add more Old Bay unless you taste it first. The Old bay is spicy and salty and it’s meant to enhance the flavor of the crab, not overpower it. Gluten Free variation: Substitute almond meal for the bread crumbs/crackers.