Description
Savory Maryland-style Crab Cakes bring coastal charm to your dinner table, blending fresh lump crab meat with delicate seasonings. Crisp golden edges and tender interiors invite you to savor each delightful bite of this classic seafood favorite.
Ingredients
Scale
Seafood:
- 1 lb lump crabmeat
- 0.5 lb backfin crabmeat
Binding Ingredients:
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 0.25 cup breadcrumbs
Seasonings and Herbs:
- 1 tbsp fresh parsley, chopped
- 1 tsp old bay seasoning
- 0.25 tsp salt
- 0.125 tsp black pepper
Optional Coating:
- 0.5 cup breadcrumbs (for exterior coating)
- 2 tbsp vegetable oil (for frying)
Instructions
- Gently inspect the crabmeat for any shell fragments, carefully removing them without breaking the delicate meat clusters.
- In a spacious mixing bowl, whisk together egg, mayonnaise, dijon mustard, worcestershire sauce, and fresh parsley until smoothly combined.
- Sprinkle old bay seasoning, salt, and black pepper into the wet mixture, stirring to distribute seasonings evenly.
- Fold breadcrumbs into the seasoned mixture, creating a light binding base for the crab cakes.
- Delicately incorporate lump and backfin crabmeat into the mixture, using a gentle folding technique to maintain meat’s integrity without excessive breaking.
- Shape the mixture into compact, uniform cakes approximately 3 inches in diameter, ensuring they hold together without compressing too tightly.
- Coat each cake’s exterior with additional breadcrumbs, pressing gently to help crumbs adhere and create a crisp exterior.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, around 375°F.
- Carefully place crab cakes into hot oil, cooking 3-4 minutes per side until golden brown and heated through.
- Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil, allowing them to rest for 2-3 minutes before serving.
Notes
- Check crabmeat meticulously to remove tiny shell fragments, preserving the delicate meat’s texture and preventing unexpected crunch.
- Use fresh, high-quality lump crabmeat for the most authentic Maryland-style flavor and succulent texture.
- Minimize mixing to keep crab chunks intact, creating a lighter, more delicate crab cake that highlights the seafood’s natural sweetness.
- Refrigerate formed cakes for 30 minutes before cooking to help them hold together and develop a crispier exterior when pan-fried.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg