Maryland born and bred, these Maryland Baked Crab Cakes are my husband's secret recipe -- and obviously the best around!
Course: Appetizer, Dinner
Keyword: crab cakes
Servings: 5large crab cakes
1poundjumbo lump crab meat
¼cupsaltine crackers, crushed
1TablespoonOld Bay, plus more for on top
1Tablespoonunsalted butter, sliced into 5 pads
parsley, chopped (optional for garnish)
Preheat oven to 425˚ F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Add all ingredients except for the butter in a bowl. Mix with hands or spoon until all ingredients are combined. Form into 5 medium-sized mounds (the won't be too moldable because there's little filler -- that's okay. If you can't even form a mound without the cake falling apart, stick in the refrigerator for at least 20 minutes). Transfer each cake to baking sheet. Place pad of butter on top of each crab cake. Sprinkle additional Old Bay on top of the butter.
Bake for 10 minutes. Stick under the broiler for an addition 3-5 minutes. Let cool for a few minutes before serving! Enjoy!
Make Ahead: Make crab cakes (don't bake) the night before you're going to eat them. Leftovers: These crab cakes keep really well. Reheat in the microwave or place them back in the oven at 350˚ for about 15 minutes.