Updated: Mar 27
1 lb Lump Maryland Crab Meat
1 large egg
1/2 cup Hellman’s mayonnaise
1/2 cup Townhouse Butter crackers (crumble)
1 tsp Old Bay seasoning
1/8 tsp tarragon
1/8 tsp dried parsley
1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp butter
Set your oven to the low broil setting and place the oven rack near the top.
In a medium bowl, whisk together the egg and mayonnaise until well combined. Add your crackers, Old Bay seasoning, tarragon, dried parsley, garlic powder, salt, pepper, Dijon mustard, and Worcestershire sauce, and stir well.
Place your Lump Maryland Crab Meat in a large bowl *check for any shells and dispose* Add the wet mixture into your crab a bit at a time. Stir carefully so that you don’t break up your beautiful crab meat.
Gently form your mixture into 6 crab cakes.
Lightly grease the bottom of a baking sheet with oil or cooking spray and place your crab cakes on the sheet. Place 1/3 tbsp of butter on top of each of the cakes. Broil the crab cakes for 10-14 minutes until golden brown and cooked through.
Remove the crab cakes from the oven and allow them to cool slightly before serving them.