Maryland Crab Cakes

Servings:

Cooking Time:

Ingredients:

• 2 lbs. Jumbo Lump Crabmeat
• 1 cup fresh parsley, chopped
• 3 tsp garlic powder
• 3 tsp ground, dry mustard
• 1 tsp white pepper
• 2 tsp Old Bay Seasoning
• 1 ½ cups of mayonnaise
• 3 tsp lime juice

Instructions:

• Preheat the oven to 350° F.
• Drain the crabmeat of any excess water from the can and add to a large mixing bowl.
• Add all of the ingredients to the bowl and mix together with your hands. Be careful not to break the crabmeat apart too much.
• Form the mixture into cakes of about 4-5 ounces each, or 2 inches wide.
• Place the crab cakes onto a baking sheet with parchment paper. You can use aluminum foil if necessary.
• Bake the crabcakes until lightly browned, about 10-12 minutes.
• Serve with tarter sauce or cocktail sauce and garnish with a lime wedge and freshly chopped parsley.

You can substitute ground black pepper if you must, but I don't recommend it. You can also substitute White Crabmeat, but the crab cakes might turn out a little loose!

This recipe by: