Aunt Francine’s Amazing But Easy To Make Maryland Crab Cakes

If You Want A Recipe For Easy To Make, Authentic Maryland Style Crab Cakes, This Recipe Is A Winner!

When I got married, I loved going with my husband, Joe to visit his Aunt Francine and Uncle Richard Shure and their two children, Andi and Kenny in their home in the suburbs of Baltimore, Maryland.  Aunt Frannie and Uncle Richard were the warmest, most loving, and most fun people to be with.  But on top of that, Francine was an incredible cook, so of course I loved being invited over to their house, because I knew there would be some sort of delicious food there to eat!  Everybody in that family loved crabs and they especially loved Aunt Frannie’s  crab cakes.  Her recipe for crab cakes is so easy to make and so delicious, even a beginner cook can make them!  

• 1 pound of lump crabmeat (picked over to remove any bits of shell)
• 1/4 cup mayonnaise
• 1 extra large or jumbo egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon  dry mustard or 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Old Bay Seasoning
• 1 teaspoon worcestershire sauce
• 1/2 cup seasoned or plain bread crumbs

Preheat oven to broil.  Cover a half sheet pan with heavy duty aluminum foil, and spray it with Pam or grease it with butter, margarine, or oil.

In large mixing bowl, mix bread crumbs, egg, mayonnaise, worcestershire sauce, salt, pepper, mustard, and Old Bay.  Add the crabmeat.  Gently fold the crabmeat in with a rubber spatula to avoid breaking the nice, big pieces of lump crabmeat. If the mixture seems too dry, add another tablespoon of mayonnaise.  Shape the mixture into 6 cakes, the way you would would make hamburger patties.  You want the crabcakes to be about 1 inch thick and about 3 inches in diameter. 

Place the crabcakes on the prepared pan.  Broil about 5 minutes on each side. 

Note:  Francine’s original recipe calls for using Italian seasoned bread crumbs, but if you want to cut down on salt, I suggest using plain bread crumbs because there are plenty of tasty spices already going on in this recipe.