Maryland Crab Cake Recipe
Maryland Crab Cake Recip
Table of Contents
Maryland Crab Cake Recipe
This Maryland Crab Cake Recipe is a traditional and beloved dish that captures the essence of Chesapeake Bay’s finest crabs. Crispy on the outside, tender and flavorful on the inside, these crab cakes are made with jumbo lump crab meat, a delicate blend of spices, and minimal filler, ensuring that the crab is the star of the dish. Whether served as an appetizer or a main course, this Maryland crab cake recipe brings a taste of Maryland to your kitchen.
Description
If you’ve ever visited the Chesapeake Bay area or Maryland, you’re probably familiar with the world renowned Maryland crab cakes. Made with the freshest jumbo lump crab meat, this classic Maryland Crab Cake Recipe showcases the true flavor of crab while keeping the seasoning light and simple. Maryland crab cakes have a distinctive flavor, combining the sweetness of the crab with savory herbs and spices, creating a satisfying and indulgent dish.
A great Maryland crab cake recipe keeps the crab meat as the star of the dish, using minimal filler and binding ingredients, such as breadcrumbs or crackers. The crab cakes should be lightly seasoned to allow the natural sweetness of the crab to shine through. Typically served with a side of tangy tartar sauce or a zesty remoulade, Maryland Crab Cake Recipe
can be served as an appetizer or a main course, perfect for any occasion.
When preparing Maryland crab cakes, it’s important to use high quality, fresh crab meat for the best results. Jumbo lump crab meat is the most desirable, as it is the largest, most tender, and flavorful portion of the crab. If you’re looking for a more budget friendly option, claw meat is also an acceptable alternative, although it may be slightly more flavorful and a bit denser.
This Maryland crab cake recipe is simple and quick to prepare, with just a few key ingredients. Once the mixture is made, the cakes are gently formed and pan fried to perfection, resulting in a crispy, golden brown exterior with a juicy, tender interior.
Whether you are hosting a seafood themed dinner or simply craving the taste of the Chesapeake Bay, this Maryland crab cake recipe is sure to be a hit with your family and friends.
Ingredients
- 1 lb jumbo lump crab meat (preferably fresh)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs (preferably Panko for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning (or more to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter (for frying)
- 1 tablespoon olive oil (for frying)
Instructions
- Prepare the crab mixture: In a large mixing bowl, gently fold the jumbo lump crab meat to remove any cartilage. Be careful not to break the lumps apart.
- Combine wet ingredients: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning, salt, and pepper.
- Mix the crab and wet ingredients: Add the wet ingredients to the crab meat, and gently mix them together. Stir in the breadcrumbs and fresh parsley until just combined. The mixture should be moist but firm enough to hold together.
- Form the crab cakes: Using your hands, form the crab mixture into 4 equal sized patties, being careful to not overwork the mixture.
- Fry the crab cakes: Heat the butter and olive oil in a large skillet over medium high heat. Once the pan is hot, add the crab cakes and cook for 3-4 minutes per side, or until they are golden brown and crisp on the outside.
- Drain excess oil: Remove the crab cakes from the skillet and place them on a paper towel lined plate to drain any excess oil.
- Serve and enjoy: Serve the crab cakes warm with a side of tartar sauce, cocktail sauce, or a squeeze of fresh lemon.
Notes
- Choosing the Right Crab Meat: Fresh jumbo lump crab meat is the key to a perfect Maryland crab cake. If fresh crab meat is unavailable, high quality canned crab meat can be used as a substitute, though the texture may differ slightly.
- Binding the Crab Cakes: You want the crab cakes to hold together without being too dense. If the mixture is too wet, add a little more breadcrumbs until the mixture firms up. Avoid overworking the crab cakes to maintain the delicate texture of the crab.
- Pan Frying Tips: Ensure your skillet is preheated to medium high heat before adding the crab cakes. This helps achieve a crispy, golden exterior while keeping the inside tender and juicy.
- Serving Ideas: Maryland crab cakes are fantastic served on a toasted bun for a crab cake sandwich, or paired with a light salad for a healthier option. You can also serve them alongside roasted vegetables or French fries for a more traditional seafood meal.
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Maryland Crab Cake Recipe
Ingredients
- 1 lb jumbo lump crab meat preferably fresh
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg lightly beaten
- 1/4 cup breadcrumbs preferably Panko for extra crunch
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter for frying
- 1 tablespoon olive oil for frying
Instructions
- Prepare the crab mixture: In a large mixing bowl, gently fold the jumbo lump crab meat to remove any cartilage. Be careful not to break the lumps apart.
- Combine wet ingredients: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning, salt, and pepper.
- Mix the crab and wet ingredients: Add the wet ingredients to the crab meat, and gently mix them together. Stir in the breadcrumbs and fresh parsley until just combined. The mixture should be moist but firm enough to hold together.
- Form the crab cakes: Using your hands, form the crab mixture into 4 equal sized patties, being careful to not overwork the mixture.
- Fry the crab cakes: Heat the butter and olive oil in a large skillet over medium high heat. Once the pan is hot, add the crab cakes and cook for 3-4 minutes per side, or until they are golden brown and crisp on the outside.
- Drain excess oil: Remove the crab cakes from the skillet and place them on a paper towel lined plate to drain any excess oil.
- Serve and enjoy: Serve the crab cakes warm with a side of tartar sauce, cocktail sauce, or a squeeze of fresh lemon.
Notes
- Choosing the Right Crab Meat: Fresh jumbo lump crab meat is the key to a perfect Maryland crab cake. If fresh crab meat is unavailable, high quality canned crab meat can be used as a substitute, though the texture may differ slightly.
- Binding the Crab Cakes: You want the crab cakes to hold together without being too dense. If the mixture is too wet, add a little more breadcrumbs until the mixture firms up. Avoid overworking the crab cakes to maintain the delicate texture of the crab.
- Pan Frying Tips: Ensure your skillet is preheated to medium high heat before adding the crab cakes. This helps achieve a crispy, golden exterior while keeping the inside tender and juicy.
- Serving Ideas: Maryland crab cakes are fantastic served on a toasted bun for a crab cake sandwich, or paired with a light salad for a healthier option. You can also serve them alongside roasted vegetables or French fries for a more traditional seafood meal.
