Are you ready to experience the ultimate seafood sensation that will transport you straight to the Chesapeake Bay? These Maryland Style Lump Crab Cakes are not just a recipe; they're a culinary journey that promises pure, unadulterated ocean-fresh flavor in every single bite. Imagine golden, crispy exteriors giving way to tender, succulent crab meat that melts in your mouth - this isn't just cooking, this is an art form that celebrates the best of coastal American cuisine!
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 breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Begin by preparing your ingredients. Make sure the lump crab meat is picked over for any shells or cartilage. Set aside.
- In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, salt, and pepper. Gently fold the ingredients together using a spatula or your hands. Be careful not to break up the crab meat too much; you want to keep some lumps for texture.
- Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for at least 20 minutes. This will help the ingredients bind together and make it easier to form the crab cakes.
- After chilling, remove the crab mixture from the refrigerator. Using your hands, shape the mixture into patties, about 2 to 3 inches in diameter and 1 inch thick. You should be able to make approximately 6 crab cakes.
- Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan. Allow the oil to heat up for a couple of minutes until shimmering but not smoking.
- Carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches. Fry the crab cakes for about 4 to 5 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to avoid breaking them apart.
- Once cooked, remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with any remaining crab cakes.
- Serve the Maryland style lump crab cakes warm, garnished with lemon wedges and your favorite dipping sauce, such as tartar sauce or a remoulade. Enjoy your delicious crab cakes!
Tips
- Always use fresh, high-quality lump crab meat for the best flavor and texture.
- Be gentle when mixing ingredients to preserve those beautiful crab meat lumps.
- Chilling the mixture helps the cakes hold together during cooking.
- Use a cast-iron skillet for the most even, crispy golden-brown exterior.
- Don't overcrowd the pan - cook in batches to ensure each crab cake gets perfectly crisp.
- Serve immediately for the best taste and texture.
- Pair with a light, zesty remoulade or fresh lemon wedges to enhance the crab's natural sweetness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 18g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 95mg
