Maryland Crab Cakes

A recipe created by a true Maryland gal, Me! Now these are real crab cakes. No thick fillers, high in protein, low in carbs and if you didn’t know...I grew up in Maryland so these cakes will be amazing!

INGREDIENTS

8-9 saltines, crumbled

½ tsp dry mustard

½ -1 tsp Old Bay Seasoning (to your taste)

1 egg

⅓ cup light mayo or vegan mayo

½ tsp lemon juice

1 tsp Worcestershire sauce

1 pound lump crab meat, shelled

instructions

1. Mix saltines, dry mustard, old bay and set aside

2. In another bowl, whisk egg, mayo, lemon juice, and worcestershire sauce.

3. Gently fold in the dry mix and picked crab meat.

4. Form into individual cakes.

5. Refrigerate for at least 1-2 hours to avoid breaking apart while cooking.

6. Bake for 6-7 minutes at 375’. 7. Then broil 4-5 minutes until golden brown.

NOTES

-Lump crab meat is best. You can use jumbo lump too

-Be sure to sift through your crab meat. Sometimes there can be left over shells.

*For a traditional crab cake dinner, serve with: Tomato slices, corn on the cob and fries or hush puppies with a slice of lemon.

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