Maryland mini crab cakes
Small cakes rich in cooked crab meat chill before baking.
Active time25 min
Cooking10 min
Total1 hResting : 30 min
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Ingredients
- 1 tbsp fresh parsley
- 30 g unsalted butter
- 1 large egg
- 1 tsp lemon juice
- 60 g ready-made mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ⅛ tsp fine salt
- 454 g cooked blue crab lump meat
- 41 g crushed saltine cracker
- 1 tsp Old Bay seasoning
Preparation
Wash and chop the parsley. Finely crush the crackers if needed. Crack the egg into a bowl and whisk with mayonnaise, parsley, mustard, Worcestershire, Old Bay, lemon juice and salt. Add the crab meat and crumbs and fold together very gently.
1 tbsp fresh parsley1 large egg1 tsp lemon juice60 g ready-made mayonnaise2 tsp Dijon mustard2 tsp Worcestershire sauce⅛ tsp fine salt454 g cooked blue crab lump meat41 g crushed saltine cracker1 tsp Old Bay seasoning- mixing bowl
- whisk
- spatula
- rolling pin
- sturdy food bag
- knife
- chopping board
Cover and refrigerate for at least 30 min to firm the mixture. Heat the oven to 232 °C and line a rimmed baking sheet with a silicone mat rated for this temperature.
- mixing bowl
- lid
- oven
- baking sheet
- silicone baking mat rated for 232 °C
Shape 24 small mounds of about 30 ml mixture each. Place on the sheet without flattening and gently compact with a spoon. Melt the butter and brush it over the tops.
30 g unsalted butter- baking sheet
- spoon
- saucepan
- pastry brush
Bake for about 10 min, watching the colour: tops and edges should be lightly browned and the cakes set and hot in the centre. Timing varies with size. Serve warm as small bites.
- oven
- baking sheet
- spatula
Allergens
- Eggs
- Fish
- Gluten
- Milk
- Mustard
Composition to check for: Celery, Crustaceans, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration