The BEST Maryland Crab Cakes Packed with Lump Crab Meat!

Name: The BEST Maryland Crab Cakes Packed with Lump Crab Meat!
Total time: 40 min
Ingredients: 1 lb Crab; ½ cups Panko; 6 tbsp Mayonnaise; 1 Egg; 1 tsp Mustard; 1 tsp Lemon; 1 tsp Old Bay; 1 ½ tsp Parsley, finely minced; ¼ tsp Salt; ¼ tsp Black pepper, ground; 1 tbsp Butter; Tartar sauce

By Sugar Spun Run · 40 min

Ingredients

Crab1 lb
Panko½ cups
Mayonnaise6 tbsp
Egg1
Mustard1 tsp
Lemon1 tsp
Old Bay1 tsp
Parsley · finely minced1 ½ tsp
Salt¼ tsp
Black pepper · ground¼ tsp
Butter1 tbsp
Tartar sauce

Instructions

Lightly grease a rimmed baking sheet with butter and set it aside.
In a large bowl, whisk together the mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt and pepper until well combined.
Add the crab meat and panko, folding gently with a spatula so the lumps stay as whole as possible.
Scoop in heaping 1/3 cup portions, packing them firmly into the scoop. Place them on the buttered sheet, at least 2 inches apart, without flattening. Press back any loose pieces.
Put a small piece of butter on the top center of each crab cake.
Cover tightly and chill for at least 30 minutes, and up to 24 hours.
Preheat the oven to 450°F (230°C). Remove the cakes from the fridge and take off the plastic wrap.
Bake on the center rack for 8 to 10 minutes, until heated through.
For a browned top, switch to broil on high for the last 2 minutes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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