Maryland Crab Cakes
Maryland Crab Cakes Say it: MAIR-uh-land KRAB kayks
Maryland Crab Cakes are a Chesapeake Bay favorite, prized for sweet jumbo lump crabmeat held together with only a little mayonnaise, egg, and crushed crackers. Old Bay seasoning, Dijon, Worcestershire, and lemon give them a briny, gently spicy flavor. They are pan-fried until the outside is crisp and golden while the center stays tender and full of crab. Serve them as a main course or appetizer, especially with lemon wedges and a simple tartar sauce.
Maryland Crab Cakes
Maryland Crab Cakes
Pronounced MAIR-uh-land KRAB kayks
- Serves
- 4
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish, shellfish, mustard, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crab cakes
For cooking and serving
Method
Pick through the crabmeat in a bowl, removing any shells or cartilage; keep the lumps as intact as possible and refrigerate until needed.
In a large bowl, whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper until smooth. Stir in the crushed crackers and let stand for 2 minutes, until the mixture is slightly thickened.
Add the crab to the binder and fold with a rubber spatula just until evenly coated, taking care not to break up the lumps. Shape into 4 patties about 3/4 inch (2 cm) thick, then chill for 15 minutes so they hold together.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Cook the crab cakes for 3 to 4 minutes per side, until deep golden brown and crisp on the outside and heated through, turning gently with a thin spatula.
Drain briefly on paper towels and serve warm with lemon wedges.
Regional variant: Broiled Maryland Crab Cakes
Shape and chill the cakes as above. Heat the broiler with a rack about 4 inches (10 cm) from the element. Brush the tops with 1 tbsp (15 g) melted butter or oil, broil on a greased rimmed baking sheet for 4 to 5 minutes, then turn carefully, brush the second side, and broil 4 to 5 minutes more, until golden and heated through.
Cook's notes
- Use jumbo lump or lump crabmeat; avoid finely shredded crab, which makes the cakes pasty.
- Fold, don’t stir, and chill the patties before cooking so they stay tender and hold their shape.
- If the mixture feels loose, add 1 more tablespoon crushed crackers; if it feels dry, add a little more mayonnaise.
Serve with
Lemon wedges, tartar sauce, and a simple green salad or coleslaw.
Make ahead and storage
Form the patties up to 24 hours ahead and refrigerate covered; cook from chilled. Cooked crab cakes keep 2 days in the refrigerator and reheat gently in a skillet.
