Maryland Crab Cakes
Jumbo lump crab meat delicately seasoned with Old Bay and bound with just enough filler to hold it together. These pan-fried cakes are crispy on the outside, tender and packed with sweet crab on the inside. A true taste of the Chesapeake Bay.
For 4 servings
5 steps. 10 minutes total.
- 1
Prepare the crab meat and binder
- a.In a small bowl, gently pick through the crab meat to remove any stray pieces of shell, being careful not to break up the lumps. Set aside. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and lemon juice until smooth.
- 2
Combine the mixture
- a.Gently fold the crushed saltine crackers, salt, and pepper into the mayonnaise mixture. Add the prepared crab meat to the bowl. Using a rubber spatula, carefully fold the crab meat into the binder until just combined. The goal is to coat the crab, not to break it apart.
- 3
Form and chill the cakes
- a.Line a baking sheet with parchment paper. Using a 1/2 cup measure, scoop the mixture and gently form it into 8 patties, about 1.5 inches thick. Do not pack them too tightly. Place the formed cakes on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This step is crucial for helping the cakes stay together during cooking.
- 4
Pan-fry the crab cakes
- a.In a large non-stick skillet, heat the butter and oil over medium heat. Once the butter is melted and the fat is shimmering, carefully place 4 crab cakes in the skillet, leaving space between them. Cook for 3-5 minutes per side, until a deep golden-brown crust forms and they are heated through. Flip only once.
- 5
Step 5
- a.Serve. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining 4 cakes. Serve immediately with fresh lemon wedges and your favorite sauce, such as tartar or remoulade.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the best quality jumbo lump crab meat you can find. The crab is the star of the show.
- 2Handle the mixture as little as possible. Over-mixing will break down the delicate crab lumps, resulting in a pasty texture.
- 3Do not skip the chilling step. It solidifies the binder and is the key to preventing the cakes from falling apart in the pan.
- 4Ensure your pan is properly preheated. A hot pan creates a perfect, crispy crust that helps hold the cake together.
- 5For a slightly different texture, you can substitute panko breadcrumbs for the saltine crackers.
- 6To make ahead, form the cakes and store them covered in the refrigerator for up to 24 hours before cooking.
Adapt it for your goals.
Cooking Method
For a lighter version, broil the crab cakes. Place them on a lightly oiled baking sheet and broil 4-5 inches from the heat for 5-6 minutes per side, until golden brown and cooked through.
Spice LevelSpice Level
Add a kick of heat by mixing in 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the binder mixture.
BinderBinder
Substitute the crushed saltines with 1/2 cup of panko breadcrumbs for a slightly lighter, crispier texture.
Serving StyleServing Style
Form the mixture into smaller, 1-inch balls and pan-fry for a perfect party appetizer. Serve with a dipping sauce.
Why this is on our healthy list.
Excellent Source of Lean Protein
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Omega-3 Fatty Acids
Crab contains omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Contains Key Vitamins and Minerals
Crab is a great source of Vitamin B12, which is vital for nerve function and the formation of red blood cells. It also provides important minerals like zinc and selenium, which boost the immune system.
Frequently asked questions
Maryland Crab Cakes can be part of a healthy diet. Crab meat is a great source of lean protein and omega-3 fatty acids. This recipe is pan-fried, which uses less oil than deep-frying. For a healthier option, you can broil or bake them instead.