Maryland Crab Cakes with Caper Sauce
Savor the coastal flavors of Maryland with these irresistibly golden-brown crab cakes served alongside a zesty caper sauce. Packed with succulent lump crab meat, a touch of Old Bay seasoning, and a sprinkle of fresh parsley, these crab cakes embody classic Chesapeake Bay cuisine. The crispy panko coating contrasts beautifully with the light, flaky interior, while the tangy homemade caper sauce—blended with mayonnaise, lemon juice, and chopped capers—adds a bold, briny kick. Perfect for a weeknight dinner or a special occasion, these crab cakes are quick to prepare, taking just 30 minutes of hands-on time before frying to golden perfection. Serve them alongside a fresh salad or with lemon wedges for a crowd-pleasing dish that captures the essence of seafood indulgence.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.5 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 2 tablespoons parsley, finely chopped
- 1 large egg
- 1 tablespoon lemon juice
- 0.25 cup vegetable oil, for frying
- 0.5 cup mayonnaise (for sauce)
- 2 tablespoons capers, rinsed and chopped
- 1 tablespoon lemon juice (for sauce)
- 1 clove garlic, minced
- salt (to taste)
- black pepper (to taste)
Instructions
In a large mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, and lemon juice. Mix until just combined, being careful not to break up the crab meat too much.
Cover the mixture and refrigerate for at least 30 minutes to allow it to firm up.
While the mixture chills, make the caper sauce by stirring together the mayonnaise, chopped capers, lemon juice, minced garlic, salt, and black pepper in a small bowl. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
Once the crab mixture has chilled, form it into 8 equal-sized patties. Handle them gently to keep them from falling apart.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet.
Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and heated through.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with caper sauce on the side and a wedge of lemon for squeezing, if desired.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 424 mg | 33% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1867 mg | 40% | |
*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.
