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Maryland Crab Cakes Recipe

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4.2 from 12 reviews

Golden, crispy Maryland Crab Cakes packed with fresh lump crab meat and seasoned with Old Bay. These tender crab cakes are perfect as a show-stopping appetizer or a delicious seafood dinner, offering a delightful balance of textures and flavors.

  • Total Time: 35 minutes
  • Yield: 8 crab cakes (serves 4)

Ingredients

Main Ingredients

  • 1 pound fresh lump crab meat
  • 2 large eggs, beaten
  • ½ cup panko breadcrumbs
  • 1 celery rib, minced (about ¼ cup)
  • 3 green onions, white and green parts, minced (about ¼ cup)
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For Frying and Serving

  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving

Instructions

  1. Prepare Crab Mixture: Place the crab meat in a large bowl and gently flake it into smaller, bite-sized pieces using a fork if necessary. Fold in the beaten eggs until just combined with the crab.
  2. Add Seasonings and Binders: Add the panko breadcrumbs, minced celery, minced green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, sea salt, and freshly cracked black pepper to the crab and egg mixture. Gently fold the ingredients together until just combined, being careful not to overmix to maintain the delicate texture of the crab.
  3. Shape Crab Cakes: Divide the crab mixture into 8 equal portions. Using your hands, carefully form each portion into a patty about 3 inches wide and 1 inch thick. This size helps ensure even cooking and a crispy exterior.
  4. Heat Oil: Pour ¼-inch of vegetable oil into a large skillet and heat it over medium-low heat until the oil glistens. This moderate heat level allows the crab cakes to cook evenly without burning.
  5. Fry Crab Cakes: In batches, place the crab cakes in a single layer in the skillet, being careful not to overcrowd the pan to maintain the oil temperature. Cook each side for about 3 minutes or until golden brown and crispy. Use a spatula to carefully flip the cakes halfway through cooking.
  6. Drain and Rest: Transfer the cooked crab cakes to a wire cooling rack to drain excess oil and stay crispy. Repeat the frying process with the remaining crab cakes, adding more oil to maintain the ¼-inch depth as needed.
  7. Serve: Arrange the crab cakes on a serving platter with lemon wedges for squeezing over the top and serve alongside tartar sauce for dipping. Enjoy immediately for the best texture and flavor.

Notes

  • Handle the crab mixture gently to keep the cakes tender and flaky.
  • Ensure the oil is hot enough before frying to get a crispy crust but not so hot that it burns the crab cakes.
  • These crab cakes can be made ahead and refrigerated for a few hours before frying.
  • If desired, you can bake the crab cakes at 400°F for about 15-18 minutes as a lighter alternative to frying.
  • Use fresh lump crab meat for the best flavor and texture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/maryland-crab-cakes-recipe/