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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
Prepare the crab meat and binder. 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.
Combine the mixture. 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.
Form and chill the cakes. 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.
Pan-fry the crab cakes. 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.
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.
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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.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 1235.13 calories per serving with 42.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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.
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.
Substitute the crushed saltines with 1/2 cup of panko breadcrumbs for a slightly lighter, crispier texture.
Form the mixture into smaller, 1-inch balls and pan-fry for a perfect party appetizer. Serve with a dipping sauce.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
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.
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.
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.
A serving of two crab cakes contains approximately 350-450 calories, depending on the specific ingredients used, particularly the mayonnaise and the amount of oil absorbed during frying.
Crab cakes typically fall apart for three reasons: too little binder, over-mixing the crab meat (which breaks it down), or skipping the crucial chilling step. Chilling for at least 30 minutes helps the binder solidify and hold the cakes together.
Yes! You can prepare and form the crab cakes up to 24 hours in advance. Keep them covered on a baking sheet in the refrigerator until you are ready to cook them.
Yes. You can freeze them either cooked or uncooked. For uncooked, place the formed cakes on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes per side. For cooked, let them cool completely before freezing.
Jumbo lump crab meat is considered the best for its large chunks and sweet flavor. Lump crab meat is a good alternative. Avoid using claw meat or imitation crab, as the texture and flavor will not be the same.
Classic pairings include a simple green salad, coleslaw, roasted asparagus, or corn on the cob. They are traditionally served with tartar sauce, remoulade, or just a squeeze of fresh lemon.