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–+ servings

Maryland Crab Cakes Recipe for Two

This Maryland crab cakes recipe for two captures the authentic flavors of a true coastal classic. Using saltines, Dijon mustard, and Old Bay seasoning, these crab cakes are broiled to a golden finish without overpowering the sweet flavor of the crab meat.
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Total Time 1 hour 35 minutes
Course Main Dish
Cuisine Maryland
Servings 2

Equipment

  • food processor
  • Rimmed baking sheet
  • Broiler
  • Rubber spatula

Ingredients
  

  • 7 square or 8 round saltine crackers
  • 8 ounces lump crabmeat picked over for shells
  • 2 scallions minced
  • 1 tablespoon unsalted butter melted, plus 1 tablespoon softened
  • 1 tablespoon mayonnaise
  • 1 egg yolk
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon Old Bay seasoning
  • Lemon wedges for serving

Instructions
 

  • Prepare the Crumbs: Grind the saltines in a food processor until they resemble fine crumbs, about 25 seconds. Move the crumbs to a shallow dish. Pat the crabmeat dry thoroughly with paper towels.
  • Mix the Ingredients: In a large bowl, gently fold together the crabmeat, 2 tablespoons of the saltine crumbs, minced scallions, melted butter, mayonnaise, egg yolk, Dijon mustard, hot sauce, and Old Bay seasoning using a rubber spatula.
  • Shape and Chill: Split the crab mixture into 2 equal portions. Form each portion into a compact, mound-shaped cake. Coat one side of each cake with the remaining saltine crumbs by pressing gently. Set the cakes crumb-side down on a large plate or tray, then cover and refrigerate for at least 1 hour (or up to 8 hours).
  • Broil the Cakes: Position an oven rack about 8 inches below the broiler element and preheat the broiler. Lightly butter an 8-by-4-inch area in the center of a rimmed baking sheet using the softened butter. Transfer the crab cakes onto the buttered area, crumb side down. Broil the crab cakes until the tops turn golden brown and crisp, about 12 to 15 minutes.
  • Serve: Serve the crab cakes hot with lemon wedges on the side.

Notes

  • Using jumbo lump crabmeat provides the best texture and flavor, but pasteurized lump crabmeat is a suitable substitute if necessary.
  • Ensure the crabmeat is patted dry thoroughly to help the cakes hold together without falling apart during broiling.
  • Adjust broiler distance slightly if the crab cakes are browning too quickly or not enough.
Keyword Broiled crab cakes, Crab cakes for two, Easy seafood recipe, Maryland crab cake recipe, Old Bay crab cakes, recipes for two, Small batch crab cakes
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