Maryland Crab Cake is a true coastal classic, highlighting the sweet, succulent flavors of fresh crab meat. What makes a good crab cake? Ideal for a main course or appetizer, they pair beautifully with tartar sauce or a squeeze of fresh lemon. If you’re hosting a dinner party or craving a taste of the ocean, this recipe delivers an unforgettable experience.
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 lb (450g) lump crab meat., picked over for shells.
- 13 cup breadcrumbs (40g): 13 cup (plain or panko)
- 2 tbsp mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce. 1 tsp Worcester
- 1 tsp Old Bay seasoning 1 tsp.
- ½ tsp garlic powder
- 1 tbsp parsley, finely chopped
- Juice of ½ a lemon
- 2 tbsp unsalted butter. 2 tb, for frying
- 2 tbsp vegetable oil. 2 tbsp, for frying
Directions
- Prepare the MixtureIn a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, garlic powder, parsley, and lemon juice. Be careful not to break up crab meat too much.
- Form the Crab Cakes: Divide the mixture into 6-8 portions and shape each into a patty, about 34-inch thick. Place the patties on a tray and refrigerate for at least 30 minutes to firm up.
- Heat the Pan: Heat the butter and vegetable oil in a large skillet over medium heat until hot but not smoking.
- Cook the Crab Cakes: Gently place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
- Serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Notes
- Crab MeatUse fresh lump crab meat for the best flavor. If using canned or refrigerated crab, drain it well.
- Breadcrumbs: Adjust the amount of breadcrumbs to achieve the right consistency. The mixture should hold together without being too dry.
- Baking OptionFor a lighter version, bake the crab cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Serving Suggestions: Pair these crab cakes with a crisp green salad, roasted vegetables, or corn on the cob for a complete meal.
Bring the taste of Maryland to your table with these irresistible crab cakes!
What are the most frequently asked questions on Quora
Can I make crab cake ahead of time?
Can you make the crab cake mixture ahead of time? When ready to cook, form the patties and proceed with the pan-frying or baking instructions. For longer storage, you can form patties and freeze them individually on a baking sheet before transferring them to a freezer-safe bag for up to a month. Is it safe to thaw in the refrigerator overnight?
What are some substitutes for lump crab meat?
While lump crab meat provides the best flavor and texture, you can substitute with other crab varieties. Can you use lump crab meat for a more budget-friendly option, or use all claw meat? If you must use imitation crab, be aware that the flavor will be significantly different and the texture will be much softer; reduce the breadcrumbs slightly if using imitation crab. In terms of measurements, substitute the same weight (1 lb / 450g) of your chosen crab meat. Remember to drain canned or refrigerated crab meat thoroughly before using.
How do you know when a crab cake is cooked?
When pan-frying, the outside should be crispy and the inside should be hot. When baking, the crab cakes will be firm to the touch and lightly browned after 12-15 minutes at 400°F (200°C). Look for a golden crust on both sides, achieved after about 3-4 minutes per side. Can you use a food thermometer to check the internal temperature of crab cakes?
Can I double or scale up this recipe for a larger gathering?
Can you double or scale up this recipe? If baking, you might need to use multiple baking sheets. Adjust the cooking time slightly depending on the size of your crab cakes, but the general cooking times provided should be a good guide. Ensure your skillet or baking sheet is large enough to accommodate the increased number of crab cakes without overcrowding.
What are the health benefits of eating Maryland crab cake?
Maryland Crab Cakes offer several nutritional benefits. Crab meat is a good source of lean protein, essential for muscle building and repair. It’s rich in omega-3 fatty acids, which are beneficial for heart health and brain function. The egg contributes protein and essential nutrients. The parsley adds a touch of vitamins and antioxidants. However, it’s important note that these crab cakes are pan-fried, which adds some fat; consider baking them for a slightly healthier option.
Maryland Crab Cakes
A classic Maryland appetizer featuring fresh crab meat, seasoned to perfection and pan-fried until crispy.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound lump crab meat fresh or canned
- 1 cup bread crumbs use Panko for extra crunch
- 2 tablespoons mayonnaise full-fat or light
Instructions
Preparation Steps
- In a large bowl, gently mix the crab meat, bread crumbs, and mayonnaise.
- Form the mixture into 8 small patties.
- Heat oil in a skillet over medium heat and cook the crab cakes for 3-4 minutes on each side until golden brown.
Notes
For best results, refrigerate the crab mixture for 30 minutes before shaping into patties.
