This Maryland Style Crab Cake is a tasty treat featuring lump crab meat, breadcrumbs, and a hint of spice. They are crispy on the outside and soft inside, perfect for seafood lovers!
Honestly, I could eat these all day! They’re a great way to enjoy a taste of the ocean at home. Just add a slice of lemon and you’ve got yourself a simple meal or appetizer that impresses!
Key Ingredients & Substitutions
Lump Crab Meat: This is the star of the dish, so using good quality crab meat matters! If lump crab is unavailable, you can use backfin or even canned crab, though the texture might not be as great.
Mayonnaise: Mayonnaise adds creaminess. If you’re looking for a healthier option, try Greek yogurt! It will give a slightly tangy flavor and works well.
Old Bay Seasoning: This classic seasoning enhances the crab’s flavor. If you don’t have it, try a mix of paprika, celery salt, and black pepper instead. You’ll still get a nice flavor boost!
Crackers or Breadcrumbs: Saltines are traditional, but you can substitute with any type of plain cracker or panko breadcrumbs for a lighter texture. Gluten-free options are also available if needed!
Parsley and Green Onions: Fresh herbs elevate the flavor. Feel free to swap them out for other herbs like dill or cilantro for a different taste.
How Do I Make Sure My Crab Cakes Don’t Fall Apart?
Keeping your crab cakes together can be tricky, but here are some tips:
- First, don’t overmix! Gently fold in the crab meat and breadcrumbs to keep those lovely lumps intact.
- Chilling the mixture before cooking helps it hold its shape. Make sure to refrigerate for at least 30 minutes.
- When frying, use enough oil so that the cakes sizzle as they hit the skillet. This creates a crispy crust that helps keep them intact.
By following these steps, you’ll have perfectly formed crab cakes that hold together beautifully!
Maryland Style Crab Cake
Ingredients You’ll Need:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1/2 cup finely crushed saltine crackers or panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onions
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
- Optional: Tartar sauce or remoulade sauce for serving
How Much Time Will You Need?
This recipe should take approximately 15-20 minutes for preparation and about 15 minutes for cooking. Don’t forget to chill the crab cakes for at least 30 minutes before cooking to help them hold together better. Overall, plan for about 1 hour, including chilling time!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, and black pepper. Stir until everything is smooth and well mixed.
2. Add the Crab:
Carefully add the lump crab meat to the mixture. Use a spatula to fold in the crab, being careful not to break up the lumps too much. You want to keep those delicious pieces of crab intact!
3. Incorporate the Breadcrumbs:
Next, add the finely crushed saltine crackers or panko breadcrumbs to the bowl. Gently mix until the mixture holds together but still feels chunky. If it’s too wet, add more breadcrumbs until it reaches a consistency that can be shaped into cakes.
4. Shape and Chill:
Using your hands, shape the mixture into 6 to 8 crab cakes, making them about 3 inches in diameter and 1 inch thick. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
5. Heat the Oil:
In a large skillet, heat the vegetable oil or clarified butter over medium heat until it’s hot and shimmering. This is key for getting those crab cakes nice and crispy!
6. Cook the Crab Cakes:
Carefully add the chilled crab cakes to the hot skillet. Cook them until they are golden brown and crisp on the bottom, about 4-5 minutes. Flip each cake gently and cook the other side until it’s golden brown, which should take another 4 minutes.
7. Drain and Serve:
Once cooked, remove the crab cakes from the skillet and let them drain briefly on paper towels to remove excess oil. Serve them warm with lemon wedges and your choice of tartar sauce or remoulade sauce. For an extra touch, garnish with chopped parsley.
Enjoy your perfectly crispy, flavorful Maryland Style Crab Cakes! They’re sure to be a hit at any meal or gathering!
Can I Use Canned Crab Meat Instead of Fresh?
Yes, you can use canned crab meat if fresh lump crab isn’t available. Just make sure to drain the canned crab well and pick through it for any shell pieces. The texture may be slightly different, but it will still be delicious!
How Do I Store Leftover Crab Cakes?
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet over medium heat for a few minutes on each side, or you can warm them in the oven at 350°F (175°C) until heated through.
Can I Freeze Crab Cakes Before Cooking?
Absolutely! You can freeze the shaped, uncooked crab cakes. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. They can be stored for up to 3 months. When ready to cook, simply thaw in the refrigerator overnight before frying.
What Can I Serve with Maryland Style Crab Cakes?
These crab cakes pair beautifully with a fresh salad, coleslaw, or some roasted vegetables. You can also serve them alongside a zesty dipping sauce or on a toasted bun for a crab cake sandwich!