Maryland Crab Cakes Recipe (Little Filler) | Sally's Baking Addiction
"These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. For the best texture, use lump crab meat and very little filler...."
INGREDIENTS
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1 large egg
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1/4 cup (60g) mayonnaise
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1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
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2 teaspoons dijon mustard
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2 teaspoons worcestershire sauce
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1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
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1 teaspoon fresh lemon juice, plus more for serving
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1/8 teaspoon salt
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1 pound fresh lump crab meat*
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2/3 cup Saltine cracker crumbs (about 14 crackers)
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optional: 2 Tablespoons (30g) melted salted or unsalted butter
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