Imagine a culinary experience that transports you straight to the Chesapeake Bay, where succulent crab meat meets perfect seasoning in a dish that's both elegant and comforting. These Maryland Crab Cakes are not just a recipe; they're a legendary coastal tradition that promises to elevate your home cooking from ordinary to extraordinary. Whether you're a seafood enthusiast or a curious home chef, this recipe will unlock the secrets to creating restaurant-quality crab cakes that are crispy on the outside, tender on the inside, and bursting with authentic Maryland flavor.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tbsp Old Bay seasoning
- Salt and pepper to taste
- Oil for frying (if sautéed)
Instructions
- Carefully pick through the lump crab meat to remove any shell fragments, being gentle to preserve the large crab meat chunks.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Whisk these ingredients until well blended.
- Add the lump crab meat to the mixture, then gently fold in breadcrumbs. Use a light touch to mix, ensuring you don't break up the crab meat too much.
- Form the mixture into 6 equal-sized patties, compressing them gently to hold together but not too tightly.
- For Baking Method: Preheat oven to 425°F (218°C). Place crab cakes on a lightly greased baking sheet. Bake for 12-15 minutes until golden brown and heated through.
- For Sautéing Method: Heat oil in a large skillet over medium-high heat. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
- Let crab cakes rest for 2-3 minutes after cooking to help them set and maintain their shape.
- Serve immediately with lemon wedges, tartar sauce, or remoulade sauce as desired.
Tips
- • Use fresh, high-quality lump crab meat for the best texture and flavor • Be extremely gentle when mixing to preserve large crab meat chunks • Chill the formed patties for 30 minutes before cooking to help them hold together • Don't overmix the ingredients - this can make crab cakes tough • Use a light hand when forming patties - compress gently to maintain a delicate texture • If baking, use a well-greased baking sheet to prevent sticking • For extra crispiness when sautéing, use a cast-iron skillet • Serve immediately for the best taste and texture • Pair with a fresh lemon wedge or homemade remoulade sauce for an authentic experience
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 20g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
