Description
Maryland Crab Cakes are a rich, elegant dish showcasing the flavors of jumbo lump crab meat, complemented by Old Bay seasoning and a creamy binder, all encased in a golden crust.
Ingredients
Scale
1 pound Jumbo Lump Crab Meat
1 tablespoon Old Bay Seasoning
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
2 tablespoons Fresh Parsley
1 large Egg (Beaten)
1/2 cup Cracker Meal or Panko
1 tablespoon Lemon Juice
2 tablespoons Unsalted Butter
Instructions
- Clean the Crab: Gently pick through the lump crab meat to remove any hidden shells or cartilage
- Whisk the Binder: In a medium bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Whisk until smooth
- Combine Carefully: Place the crab meat in a separate larger bowl. Sprinkle cracker meal or panko over the crab. Pour the liquid binder over the top
- The Gentle Fold: Using a rubber spatula, very gently fold the ingredients together to preserve the lumps of crab
- Shape the Cakes: Divide the mixture into six equal portions and lightly shape into thick mounds
- Chill Time: Place the shaped cakes on a parchment-lined tray and refrigerate for at least 30 to 60 minutes
- The Sear: Heat the butter and a splash of oil in a skillet over medium-high heat and add the cakes
- Golden Finish: Sear each side for 3 to 4 minutes until a deep golden-brown crust forms, ensuring the internal temperature reaches 145 degrees Fahrenheit
- Rest and Serve: Let the cakes rest for two minutes before serving with a fresh squeeze of lemon juice
Notes
Make sure to use high-quality crab meat for the best results.
Avoid over-mixing to preserve the lump texture of the crab.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210 kcal
- Sugar: 0g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg