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Recipes Nugget Markets Signature Recipes

Maryland Crab Cakes

Prep time
15 minutes, plus 1–3 hours chilling PT0.25M
Cook time
12–14 minutes PT14M
Yield
6–12 servings
Difficulty
2 out of 5 on the difficulty scale
Crab Cakes Nugget Markets signature recipes

Starring the classic flavors of Old Bay, lemon, and herbs, these crab-centric cakes call for lump crab meat so you can skip the shells and get straight to cooking. Serve with homemade Cajun Remoulade for extra spice!

Ingredients

  • 2 large eggs
  • ½ cup mayonnaise
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped chives, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • 2 pounds lump crab meat
  • 1½ cups oyster cracker crumbs
  • Unsalted butter or nonstick cooking spray

Preparation

In a large bowl, combine eggs, mayonnaise, herbs, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice, and salt. Add crab meat and cracker crumbs, then gently fold together, being careful not to break up the crab meat. Cover and refrigerate for 1–3 hours.

Preheat oven to 450°F. Grease a rimmed baking sheet with butter or nonstick cooking spray.

Portion mixture out into 12 round crab cakes, about ½ cup each, and place on the baking sheet. 

Bake until crab cakes are lightly brown, 12–14 minutes. Serve warm, garnished with additional chives.