Prepare to embark on a culinary journey that will transport your taste buds straight to the coastal shores of Maryland! These Old Bay Crab Cakes are not just a recipe – they're a legendary seafood experience that promises to revolutionize your dinner table. With the perfect blend of succulent crab meat, zesty Old Bay seasoning, and a crispy golden exterior, these crab cakes will have your family and friends begging for seconds. Whether you're a seasoned chef or a kitchen novice, this foolproof recipe guarantees restaurant-quality results that will make you feel like a professional seafood maestro!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Old Bay seasoning
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- Carefully pick through the crab meat to remove any shell fragments, being gentle to maintain large lump pieces.
- In a large mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Whisk these ingredients until well blended.
- Add the crab meat to the mixture, folding gently with a spatula to ensure the meat remains in large, intact pieces. Avoid overmixing to preserve the crab's delicate texture.
- Gradually incorporate breadcrumbs into the mixture, mixing lightly until the crab cakes can hold their shape.
- Form the mixture into 4 equally sized patties, approximately 3 inches in diameter and about 1/2 inch thick. Place the formed patties on a clean plate.
- Refrigerate the crab cake patties for 15-20 minutes to help them firm up and prevent falling apart during cooking.
- Heat a large skillet over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan.
- Carefully place the chilled crab cake patties into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove crab cakes from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges, tartar sauce, or remoulade for garnish.
Tips
- Quality Matters: Always use fresh, high-quality lump crab meat for the best flavor and texture.
- Handle with Care: When mixing ingredients, be extremely gentle to preserve the delicate crab meat's texture. Overmixing can lead to tough, dense crab cakes.
- Chill for Success: Refrigerating the formed patties before cooking helps them hold their shape and prevents falling apart in the pan.
- Oil Temperature is Key: Ensure your skillet is at medium-high heat for that perfect golden-brown crust without burning.
- Don't Overcrowd: Cook crab cakes in batches if necessary to maintain proper oil temperature and achieve crispy edges.
- Serving Suggestion: Pair with a fresh lemon wedge or homemade remoulade sauce to elevate the flavor profile.
- Make-Ahead Tip: You can prepare the crab cake mixture and form patties a day in advance, keeping them refrigerated until ready to cook.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 20g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
