Description
Make restaurant-quality Maryland Crab Cakes at home. This recipe focuses on using jumbo lump crab meat with minimal filler for the true Chesapeake Bay flavor. Pan-fry them until they have a crispy, golden exterior and a tender, juicy interior.
Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon Old Bay Seasoning, plus more for dusting
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup saltine cracker crumbs (or gluten-free alternative)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons unsalted butter or neutral oil, for pan-frying
Instructions
- Gently pick through the lump crab meat to remove any remaining shell fragments. Place the crab meat in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay Seasoning, black pepper, and cayenne pepper until combined.
- Sprinkle the saltine cracker crumbs and chopped parsley over the crab meat.
- Pour the wet mixture over the crab meat and gently fold everything together using a rubber spatula. Do not overmix; you want to keep the lumps intact.
- Divide the mixture into 4 equal portions and gently form them into patties about 1 inch thick. If you are not cooking immediately, cover and chill the patties for at least 30 minutes. Chilling helps them hold their shape.
- Heat the butter or oil in a large, non-stick skillet over medium heat until shimmering.
- Carefully place the crab cakes in the hot skillet, leaving space between them. Dust the tops lightly with extra Old Bay Seasoning.
- Cook for 4 to 5 minutes per side, until the exterior is golden brown and crispy. You may need to work in batches.
- Remove the crab cakes from the skillet and serve immediately with lemon wedges or your favorite remoulade sauce.
Notes
- For the most authentic experience, use fresh, high-quality lump or jumbo lump crab meat. This is key to a great Maryland Crab Cake.
- If you want to bake these instead of pan-frying, place them on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes, or until golden.
- To make these Gluten Free Maryland Crab Cakes, substitute the saltine cracker crumbs with gluten-free cracker crumbs or almond flour.
- For a quick side, serve these with a simple homemade remoulade sauce made from mayonnaise, horseradish, mustard, and hot sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Seafood Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 24
- Cholesterol: 180