Maryland Crab Cakes
Yield: 4 large crab cakes
Prep-ahead convenience and classic crab cake flavor cooked in the broiler, not the fryer!
Ingredients

• 1 pound crabmeat (lump if possible; pour off and discard any liquid)

• 1/4 cup (52g) mayonnaise

• 1/4 cup fresh parsley, chopped (I use curly; could use flat)

• 2 tablespoons (30ml) fresh lemon juice (from 1 lemon), plus wedges, if desired, for serving

• 1 large egg

• 1/2 tablespoon Dijon mustard

• 1/2 tablespoon Old Bay seasoning

• Kosher salt and freshly ground black pepper

• 1/2 cup (40g) fine saltine crumbs (from about 15 crackers; I’ve also used gluten-free matzo crumbs)

• 2 tablespoons (28g) melted butter

• Optional for serving: cocktail* or tartar sauce

Instructions
  1. 1. Preheat the broiler to low, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil; set aside.

    2. In a large bowl, stir together the mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1/2 teaspoon salt and 1/8 teaspoon pepper.

    3. Add the crumbs and crabmeat to the mayonnaise mixture; stir to combine. Form into four cakes. Hint: For nicely shaped cakes with flat tops that encourage even broiling, I liberally fill my 1/2 cup measuring cup, press firmly, and then tap out the crab cake onto the baking sheet. Each cake will be just over 5 1/2 ounces. Make ahead tip for best results: At this point place on the prepared baking sheet, cover with plastic wrap, and refrigerate at least an hour before baking. This helps them firm up and stick together with minimal filler.

    4. Place the crab cakes on the prepared baking sheet, and brush all over the tops and sides with  the melted butter. Broil on low for 12 to 15 minutes or until golden brown and warmed throughout (IMPORTANT: watch carefully and move to a lower rack if the tops brown too quickly. Oven broilers vary greatly and you don’t want to burn the crab cakes.) If desired, serve with cocktail or tartar sauce and lemon wedges.

Notes

My speedy cocktail sauce: In a small bowl mix together 1/4 cup ketchup, 1 tablespoon horseradish (or to taste), a dash of Worcestershire and a light squeeze of fresh lemon juice. Cover and refrigerate until ready to use.

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