Go ahead, take a peek and enjoy an authentic taste of Maryland with these irresistible crab cakes made with saltines! A popular delicacy famous for its rich taste and excellent texture, which is simply addictive and there is nothing you can do about it. Maryland crab cakes with salty sticks are a culinary delight that captures the essence of the Chesapeake Bay. Made with premium crab meat and perfectly seasoned, these crab cakes offer a harmonious blend of spicy spices and juicy crab meat enhanced by the soft and pleasant crunch of saltine crackers. Whether served as an appetizer, main course, or party snack, these delectable crab cakes are a delight in any setting and are sure to impress even the most discerning foodies who can appreciate the virtues of this amazing delicacy from the heart of Maryland!
Recipe
Ingredients in this recipe
- 1 pound lump crab meat, picked over for shells
- 1 cup crushed saltine crackers
- 1/4 cup mayonnaise
- 1 large egg or 2 regular eggs, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley or dill
- 1/4 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons of unsalted butter
- Lemon wedges to serve
- Tartar sauce or remoulade to serve
Step-by-step instructions
Preheat oven to 375 °F (190 °C).
In a large bowl, combine the crabmeat, crushed saltine, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, chopped parsley, Old Bay seasoning, salt, and pepper. Gently mix the mixture until everything is well combined.
Shape the crab mixture into 4 large or 6 medium crab cakes, depending on what you like or what occasion you are making them for.
In a large skillet, melt the butter over medium-high heat. Once the butter is hot and bubbling, carefully place the crab cakes in the pan, being careful not to overcrowd them.
Cook the crab cakes for about 4 minutes on each side, or until golden brown and crispy.
Then transfer the pan to the preheated oven and bake for about 12 more minutes, or until the crab cakes are heated through.
Remove the crab cakes from the oven and allow to cool slightly before serving.
Serve Maryland crab cakes with saltines warm, topped with, for example, lemon wedges and tartar sauce or remoulade for dipping for an even bigger and richer taste experience.
