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If you’re craving a taste of the Chesapeake Bay, these Maryland Crab Cakes are your ticket to seafood heaven. Packed with lump crab meat, a hint of Old Bay seasoning, and a touch of dijon mustard, these cakes are crispy on the outside, tender on the inside. Perfect for a quick dinner or a fancy appetizer, they’re sure to impress. Let’s dive into this simple yet delicious recipe!
Maryland Crab Cakes Recipe
Ingredients:
- 1 lb lump or backfin crab meat
- 1 cup breadcrumbs
- 1 beaten egg
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- 1/4 cup chopped fresh parsley
- 2 tbsp butter for frying
Instructions:
- In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, mustard, worcestershire sauce, old bay seasoning, and parsley. Mix gently to avoid breaking up the crab meat.
- Shape the mixture into 8 patties.
- Heat butter in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown.
- Serve hot with lemon wedges and tartar sauce.
What You Will Need
Read more: Baked Maryland Lump Crab Cakes Recipe
What you will need to make Maryland Crab Cakes
- Crab meat: Provides the main flavor and texture, making the cakes rich, tender, and authentically Maryland-style.
- Breadcrumbs: Helps bind the mixture together while adding a slight crunch to the exterior.
- Egg: Acts as a binder, ensuring the cakes hold their shape during cooking.
- Mayonnaise: Adds moisture and a creamy texture, enhancing the overall flavor.
- Dijon mustard: Brings a tangy, slightly spicy kick that complements the sweetness of the crab.
- Worcestershire sauce: Adds depth and umami, enriching the overall taste.
- Old bay seasoning: Essential for that classic Maryland flavor, providing a blend of spices that highlight the crab.
- Parsley: Adds a fresh, herbaceous note, balancing the richness of the other ingredients.
- Butter: Used for frying, it gives the cakes a golden, crispy exterior while adding a rich flavor.
Tools and Instruments Needed
What tools/instruments will be needed to make Maryland Crab Cakes Recipe
- Mixing bowl: Essential for combining crab meat, breadcrumbs, egg, and other ingredients without breaking up the crab meat.
- Skillet: Necessary for frying the crab cakes to achieve a golden brown crust.
- Spatula: Helps flip the crab cakes gently, ensuring they stay intact while cooking.
- Measuring cups: Ensures precise measurement of ingredients like mayonnaise, mustard, and breadcrumbs for consistent flavor.
- Knife: Needed to chop fresh parsley finely, adding a burst of freshness to the crab cakes.
Maryland Crab Cakes Recipe
Classic Maryland Crab Cakes, perfect for any seafood lover.
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Ingredients:
Main Ingredients
- 1 lb Crab Meat lump or backfin
- 1 cup Breadcrumbs
- 1 Egg beaten
- 1/4 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Old Bay Seasoning
- 1/4 cup Chopped Fresh Parsley
- 2 tbsp Butter for frying
Instructions:
- In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Mix gently to avoid breaking up the crab meat.
- Shape the mixture into 8 patties.
- Heat butter in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown.
- Serve hot with lemon wedges and tartar sauce.
Notes:
For best results, use fresh crab meat and avoid over-mixing the ingredients.
Nutrition value:
Calories: 200kcalCarbohydrates: 10gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare crab cake mixture as directed.
- Shape into patties.
- Place patties on a baking sheet.
- Cover with plastic wrap.
- Refrigerate for up to 24 hours.
Freezing Instructions
- Prepare and shape patties.
- Place on a baking sheet.
- Freeze until solid.
- Transfer to a freezer bag.
- Label and date the bag.
- Freeze for up to 3 months.
- Thaw in the fridge before cooking.
Using panko breadcrumbs instead of regular breadcrumbs gives crab cakes a lighter, crispier texture.
Frequently Asked Questions
FAQ:
How do I keep the crab cakes from falling apart?
Make sure to use enough breadcrumbs and egg to bind the mixture. Gently mix to keep the crab meat intact.
Can I bake these instead of frying?
Yes, bake at 375°F for 12-15 minutes or until golden brown.
What type of crab meat should I use?
Lump or backfin crab meat works best for texture and flavor.
Can I prepare the mixture ahead of time?
Yes, you can refrigerate the mixture for up to 24 hours before cooking.
What can I serve with crab cakes?
Lemon wedges, tartar sauce, and a simple salad make great accompaniments.
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