Maryland Crab Cakes

This is one of my favorite recipes to make. 

Credit to: https://sallysbakingaddiction.com/maryland-crab-cakes/

Ingredients (with my comments in [  ]

1 large egg

1/4 cup (60g) mayonnaise

1 Tablespoon chopped fresh parsley (or 2 teaspoons dried) [I used dried]

2 teaspoons Dijon mustard [I only used 1 t. You can also use classic yellow mustard]

2 teaspoons Worcestershire sauce [I only used 1 t.] 

1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick) [One 1 t. is fine for my taste]

1 teaspoon fresh lemon juice, plus more for serving

1/8 teaspoon salt

1 pound fresh lump crab meat

2/3 cup Saltine cracker crumbs (about 14 crackers) [I use 6-7 crackers. The less filler, the better!]

Optional: 2 Tablespoons (30g) melted salted or unsalted butter [I leave out the butter to save on the fat calories; plus I don’t find it necessary]

Instructions

Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. [I add the cracker crumbs to the egg, mayo, etc. dressing before adding the crab meat. This allows the crumbs to blend with the other ingredients].

With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat! 

Cover tightly and refrigerate for at least 30 minutes and up to 1 day. [I keep mine in the refrigerator for at least an hour.]

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. [Or line the baking sheet with parchment paper].

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

You can also broil them for 10 minutes (don't turn over) or pan fry in a cast iron skillet with 2 T of butter over medium heat and cook until golden brown, 3-5 minutes on each side. 

 Ingredients

 Lump Crab

 Mixing it all together

 Form into cakes

 Baked crab cakes

Mykonos Cheese Dip

1 large clove of garlic

2 teaspoons dried oregano

1/3 cup of olive oil

1/2 lb. Feta cheese, crumbled (keep the liquid)

1 cup sour cream

1 small bunch fresh chives, chopped

1 Tablespoon of drained capers

Pepper to taste

A few dashes of hot pepper sauce

Pita bread or crackers to serve

 

Blend the first 3 ingredients in a food processor until smooth.

Transfer to a serving bowl. Mix in remaining ingredients. Chill.

It's better if prepared the night before so that the flavor of the garlic comes out.

Serves 6 to 8 people.