Effortless Maryland Crab Cakes (Print Version)

# Ingredients:

→ Crab Cake Base

01 - 454g (1 pound) of fresh, lump crab chunks
02 - One big egg
03 - 60g (1/4 cup) of creamy mayo
04 - 41g (around 17-18 crackers) of crushed saltine crumbs
05 - A tablespoon of finely chopped parsley or 2 teaspoons dried
06 - 2 teaspoons of tangy Dijon mustard
07 - A couple of teaspoons of Worcestershire sauce
08 - 1 to 1 1/2 teaspoons of Old Bay spice mix
09 - Squeeze of lemon juice, about a teaspoon
10 - Small pinch of salt (1/8 teaspoon)

→ Optional Brushing

11 - Two tablespoons of melted butter, salted or not

→ Serving Extras

12 - Lemon slices for squeezing over
13 - A sprinkle of fresh parsley as garnish

# Instructions:

01 - Grab a big bowl. Whisk together the egg, mayo, parsley, Dijon, Worcestershire, Old Bay, lemon juice, and salt until smooth and well-mixed.
02 - Add the crab meat on top of the wet mixture. Sprinkle the cracker crumbs over it. Gently fold everything together with a spoon or spatula, keeping the crab in chunks.
03 - Cover the bowl and stick it in the fridge for at least a half-hour or up to a day. This makes shaping the cakes easier.
04 - Heat your oven to 450°F (232°C). Grease a rimmed baking tray with butter, nonstick spray, or a silicone liner.
05 - Scoop out 6 portions of the mixture using a 1/2-cup measuring spoon. Place them on the pan as mounds. Gently pat down any loose pieces so they hold together.
06 - For extra goodness, spread the melted butter over the mounds using a pastry brush. Totally optional, but it adds a lot!
07 - Pop them in the oven for about 12-14 minutes. Keep going until they're golden on the edges and lightly browned on top.
08 - Add some lemon juice over the top of the crab cakes before serving. Include any sauce you like and parsley if you want.

# Notes:

01 - To get the best results, use large lumps of crab meat, minimal fillers, and a high baking temperature.
02 - Serve these with lemon slices, parsley, cocktail sauce, or tartar sauce for some extra flavor.
03 - For smaller sizes, scoop the mix into 12 parts using a 1/4-cup. Mini versions can make up to 24, with a baking adjustment!
04 - Store leftovers in the fridge for 5 days or pop them in the freezer for up to 3 months.

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