Crab Cakes Maryland Style
Dive into the authentic flavors of the Chesapeake Bay with these classic Maryland-Style Crab Cakes! Crafted with tender, sweet lump crab meat and seasoned with the bold kick of Old Bay, these golden, crispy patties are a celebration of seafood simplicity. Lightly bound with mayonnaise, Dijon mustard, and a whisper of breadcrumbs, these crab cakes let the crab take center stage while delivering just the right amount of texture and flavor. Refrigeration ensures they hold their perfect shape, and a quick pan fry in shimmering vegetable oil yields a beautifully crisp exterior. Serve them hot with a squeeze of fresh lemon juice and your favorite tartar sauce for a restaurant-worthy experience at home. Perfect for an elegant appetizer or a satisfying main course, these crab cakes are sure to impress!
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Recipe Information
Ingredients
- 454 grams Lump crab meat
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 large Egg
- 5 grams Old Bay seasoning
- 5 grams Parsley
- 5 milliliters Worcestershire sauce
- 30 grams Breadcrumbs
- 10 milliliters Lemon juice
- 2 grams Salt
- 2 grams Ground black pepper
- 60 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, gently combine the lump crab meat, being careful not to break up the chunks, and set aside.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper.
Pour the wet mixture over the lump crab meat and gently fold it together until everything is well-coated.
Add the breadcrumbs to the crab mixture one tablespoon at a time while folding gently until the mixture just holds together. Avoid adding too much breadcrumb to keep the cakes light and crab-forward.
Shape the crab mixture into 8 evenly sized patties (about 2 inches wide and 1 inch thick). Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up and hold their shape.
In a large skillet, heat the vegetable oil over medium heat until shimmering.
Gently place the crab cakes into the skillet (working in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, or until golden brown and crispy on the outside.
Remove the crab cakes from the pan and transfer them to a plate lined with paper towels to drain any excess oil.
Serve warm with tartar sauce, lemon wedges, or a side of your choice. Enjoy!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 383 mg | 29% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1779 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.
