Crab Cakes
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Crab Cakes
Maryland crab cakes let the crab do the talking. The mix is mostly lump crabmeat held together with just enough egg, mayonnaise, and Old Bay, with very little filler. This recipe makes eight cakes, enough for four. Chill the formed cakes before cooking so they hold their shape, then pan-fry them golden.
Ingredients
- 1 pound lump crabmeat, picked over for shells
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 2/3 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Lemon wedges, for serving
Directions
- Whisk the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and parsley in a bowl.
- Gently fold in the crabmeat and panko, keeping the lumps as whole as you can.
- Form into 8 cakes about 3/4 inch thick. Chill them on a plate for at least 20 minutes.
- Heat the butter and oil in a skillet over medium. Cook the cakes 3 to 4 minutes per side, until golden and heated through.
- Drain briefly on paper towels and serve with lemon wedges.
Tips and variations
- Use the best lump crab you can find and fold gently. Big, intact lumps are what make a great crab cake.
- Chill the formed cakes before frying. Cold cakes hold together and brown without falling apart.
- Keep filler light. Just enough panko and egg to bind, so the crab stays the star.
- Pick through the crab carefully for shell fragments before mixing.
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Common questions
- What kind of crab is best for crab cakes
- Lump or jumbo lump blue crab is the classic Maryland choice. It gives big, sweet pieces with the best texture.
- How do I keep crab cakes from falling apart
- Chill the formed cakes before cooking and use just enough egg and panko to bind. Too much handling breaks up the lumps.
- Can I bake crab cakes instead of frying
- Yes. Bake at 400F for about 12 to 15 minutes, until golden and hot through. Brush the tops with a little melted butter first.
- What is Old Bay
- A Chesapeake spice blend of celery salt, paprika, and warm spices. It is the signature seasoning for Maryland crab cakes.
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