All Saints Summer Supper Maryland Crab Cakes
Savor the taste of summer with these irresistible All Saints Summer Supper Maryland Crab Cakes, a classic coastal dish bursting with fresh flavors and perfect for warm-weather gatherings. Made with succulent jumbo lump crab meat, a hint of zesty Old Bay seasoning, and a touch of Dijon mustard for depth, these crab cakes are delicately bound with panko breadcrumbs to ensure a golden-crisp exterior while keeping the inside tender and packed with crab's sweet, natural taste. A quick chill elevates their texture, while a buttery pan-fried finish makes them utterly crave-worthy. Ready in just 30 minutes, these easy-to-make Maryland-style crab cakes are ideal served with lemon wedges, creamy tartar sauce, or a refreshing summer salad for a light yet indulgent meal. Indulge in this coastal favorite and impress your guests with its authentic flavor and elegant simplicity!
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Recipe Information
Ingredients
- 1 pound Jumbo lump crab meat
- 0.25 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1.5 teaspoons Old Bay seasoning
- 1 unit Large egg
- 1 tablespoon Fresh parsley, finely chopped
- 0.5 cup Panko breadcrumbs
- 0.5 unit Lemon, juiced
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
Instructions
Carefully pick through the jumbo lump crab meat to remove any shells, being careful not to break apart the crab lumps.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, fresh parsley, and lemon juice. Mix until fully incorporated.
Gently fold the crab meat and panko breadcrumbs into the wet mixture until just combined. Be careful not to overmix to preserve the chunks of crab meat.
Shape the crab mixture into 4 equal-sized patties about 3 inches in diameter and 1 inch thick. Place the patties on a parchment-lined plate or tray and refrigerate for 15-20 minutes to firm up.
Heat a large skillet over medium heat and add the butter and vegetable oil. Allow the butter to melt and the oil to heat until shimmering.
Carefully place the chilled crab cake patties into the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve warm with lemon wedges, tartar sauce, or a light summer salad.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 385 mg | 30% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
