Authentic Maryland Jumbo Lump Crab Cakes
Ingredients•16 ounce container fresh Maryland jumbo lump crab meat (Louisiana crab meat is a good substitute)
•1 large egg
•1/2 cup regular mayonnaise
•1/2 cup Italian bread crumbs (recommended: Progresso)
•1 teaspoon Old Bay Seasoning
•1/8 teaspoon fines herbs (recommended: Spice Island)
•1/8 teaspoon garlic powder
•1/2 teaspoon dijon mustard (recommended: Grey Poupon)
•1 teaspoon Worcestershire sauce
•1-2 tablespoons unsalted butter
Instructions1.Set the oven to broil and place the oven rack near the top.
2.In a medium sized bowl, carefully pick through the crab meat to remove any shells. Try not to break up the lumps.
3.In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
4.Add the breadcrumbs and stir to combine. Add the Old Bay, fines herbs and garlic powder.
5.Add the mustard and Worcestershire sauce, stir until well combined.
6.A little bit at a time, gently stir the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.
7.Carefully form 5-6 crab cakes.
8.Lightly grease the bottom of a baking sheet (baking spray works well for this) and place the crab cakes on the sheet.
9.Place a small piece of butter on top of each crab cake.
10.Broil for 10-15 minutes, keeping a close eye to make sure they do not burn. Don't flip the cakes, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
11.When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.
Yield: 5-6 crab cakes