If you love crab cakes, but haven't tried a real Maryland-style crab cake, then my friend you're missing out. A Maryland style crab cake is all about making the delicious Chesapeake Bay crab meat the star of the show. But even the crabbiest of crab cakes need just enough filler to hold them together. For this recipe, we’re using finely crushed Schär Gluten Free Table Crackers instead of plain old bread crumbs.
1lb.lump crab meatpicked over for shells and cartilage
10Schar's Table Crackersabout 1/2 cup finely crushed
5tablespoonsmayonnaise
1egg
2tspyellow or Dijon mustard
1tablespoonWorcestershire sauce
1 1/4tspold bay seasoning
2tsplemon juice
1TBSparsleyfinely chopped (optional)
¼teaspoonsalt
4tablespoonsof butter
DIRECTIONS
Cut out 8-3x3 squares of parchment paper and place it on a baking sheet. If you don’t have parchment paper, cover the baking sheet with foil or instead grease it well with butter. Set aside.
Add the crab meat to a large bowl. Sprinkle the cracker crumbs on top. Set aside.
In a separate bowl, whisk together the egg, mayo, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley, until smooth and well combined.
Pour the egg mixture over the crab and with a small spatula or your hands gently mix together.
Eyeballing it or using an ice-cream scoop, form the crab mixture into 8 cakes. Each crab cake should be about 3 inches wide. Set each cake on the baking sheet with parchment paper underneath if using.
Chill in the refrigerator for 1 hour or in the freezer for 15 minutes to set.
Broil for 12-14 minutes or until gently browned on top. Serve with slices of lemon, cocktail sauce, or tartar sauce.