Imagine a recipe so authentic and delicious that it transports you straight to the charming coastal kitchens of Maryland, where crab cakes are not just a dish, but a culinary tradition. These aren't just any crab cakes – these are a lovingly crafted, generations-old recipe that promises to deliver the most succulent, perfectly seasoned seafood experience right to your plate. With each golden, crispy bite, you'll taste the love, tradition, and maritime magic that makes Maryland crab cakes legendary.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1/2 cup breadcrumbs
- Old Bay seasoning to taste
- Oil for frying
Instructions
- Carefully pick through the lump crab meat to remove any small shell fragments, taking care not to break up the delicate crab meat too much.
- In a large mixing bowl, gently combine the beaten egg, mayonnaise, Dijon mustard, and Old Bay seasoning, whisking until smooth and well incorporated.
- Add the lump crab meat to the mixture, folding gently with a soft spatula to prevent breaking up the crab meat chunks. Be careful to maintain the large, distinct pieces of crab.
- Gradually sprinkle breadcrumbs into the mixture, folding softly to help bind the crab cakes without compressing the meat too tightly.
- Cover the mixture and refrigerate for 15-30 minutes to allow the ingredients to meld and the mixture to firm up, which helps prevent the crab cakes from falling apart during cooking.
- Using your hands, gently form the mixture into 6 equal-sized patties, approximately 3 inches in diameter and about 1/2 inch thick. Place the formed patties on a clean plate.
- Heat a large skillet over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan.
- Once the oil is hot but not smoking, carefully place the crab cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and heated through.
- Remove the crab cakes and drain on a paper towel-lined plate to remove excess oil.
- Serve immediately with lemon wedges, tartar sauce, or remoulade, and garnish with fresh parsley if desired.
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 chunks. Overmixing can lead to tough, dense crab cakes.
- Chilling is Key: Don't skip the refrigeration step – this helps the cakes hold together during cooking and allows flavors to meld.
- Oil Temperature: Ensure your skillet is at the right temperature – hot enough to create a crispy exterior, but not so hot that it burns the cakes.
- Avoid Overworking: When forming patties, use a light touch and avoid compressing the mixture too tightly.
- Serving Suggestion: Serve immediately after cooking for the crispiest texture and most vibrant flavor.
- Optional Enhancements: Experiment with fresh herbs like chopped chives or parsley for added flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 20g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 110mg
