This quintessential Maryland crab cake recipe has minimal filler ingredients, so the sweet, delicious crab flavor shines through.
The key to delicious crab cakes is starting with nice, big chunks of crab (blue crab is traditional) and handling them gently. Look for crab labeled jumbo lump or backfin lump.
Also, it’s not a classic crab cake without Old Bay seasoning, a traditional spice blend created in the 1940s that includes celery seeds, paprika, and black pepper.
Tips for making crab cakes
- Use Fresh Lump Crab Meat: The key to authentic Maryland crab cakes is fresh lump crab meat. Avoid canned or imitation crab meat; fresh crab will give your crab cakes the best flavor and texture.
- Minimal Filler: Keep the fillers, like breadcrumbs, to a minimum. The star of the dish should be the crab meat, not the breading. This helps to maintain the delicate flavor and texture of the crab.
- Gently Mix Ingredients: When combining the crab meat with other ingredients, be gentle. You don't want to break up the lumps of crab too much. Handle the mixture carefully to keep the crab meat intact.
- Chill Before Cooking: After forming the crab cakes, refrigerate them for at least 30 minutes before cooking. Chilling helps them hold together better during cooking, making them easier to handle.
- Pan-Fry for Best Results: Pan-frying crab cakes in a bit of butter or oil gives them a golden, crispy exterior while keeping the inside moist and flavorful. Be sure to cook them over medium heat to avoid burning.
- Season Wisely: Old Bay seasoning is a classic choice for Maryland crab cakes, but don't overdo it. You want to enhance the flavor of the crab, not overpower it. A little bit of salt, pepper, and fresh parsley also work well.
- Serve with Lemon and Tartar Sauce: For the perfect finishing touch, serve your crab cakes with a wedge of lemon and a side of tartar sauce. The lemon juice adds a fresh, tangy flavor that complements the richness of the crab.
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Easy Maryland Crab Cakes
The key to these delicious Maryland crab cakes is starting with nice, big chunks of crab (blue crab is traditional) and handling them gently. Look for crab labeled jumbo lump or backfin lump.
Ingredients
- 1 lb jumbo lump or back-fin lump crabmeat, fresh or pasteurized, drained
- 1 large egg
- ¼ cup mayonnaise
- 1 ½ teaspoon Dijon mustard
- 1 ½ teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Kosher salt
- 1 ¼ cups cups fresh breadcrumbs (from soft white sandwich bread)
- 1 Tbs chopped fresh parsley
- 2 Tbs butter
- 1 Tbs olive oil
- Lemon wedges, for serving
Instructions
- Put the crab in a medium bowl. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and ¼ tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps, but do not overmix.
- Add the breadcrumbs and parsley and mix them in thoroughly but gently, the mixture should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
- Shape the crab mixture into 8 cakes about 1-inch-thick.
- In a Large (12-inch) nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- Serve with lemon wedges on the side for squeezing over the cakes.
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