Maryland Crab Cakes

Name: Maryland Crab Cakes
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Lump Crab Meat, picked over for shells; 1 large Egg, beaten; 1/4 cups Mayonnaise; 1 tsp Dijon Mustard; 1 tsp Worcestershire Sauce; 1 1/2 tsp Old Bay Seasoning; 1 tsp Lemon Juice, fresh; 2 tbsp Parsley, fresh, finely chopped; 1/2 cups Saltine Crackers, finely crushed, about 12 crackers; 1/4 tsp Pepper (Black); 2 tbsp Unsalted Butter; 2 tbsp Neutral Oil, canola or vegetable; 0 pinch of Kosher Salt, optional, to taste; Some Lemon Wedges; Some Tartar Sauce, optional

Classic Maryland crab cakes are tender, lump-filled patties seasoned simply with Old Bay, lemon and parsley, then pan-fried to a golden, crisp exterior. They strike a perfect balance between delicate crab flavor and a lightly seasoned binder, served hot with tartar sauce and a squeeze of fresh lemon. Elegant yet easy, these crab cakes are ideal for a special weeknight dinner or entertaining guests.

Classic Maryland crab cakes are tender, lump-filled patties seasoned simply with Old Bay, lemon and parsley, then pan-fried to a g... Show more

Traditional American Recipe

Health Grade

B+ · Healthy

Rating

4.6

Time

45 min

Price

4,40 €

Calories

320 kcal

low calorie

nutritious

easy

low carb

Method

Prep the crab

Use your fingertips to pick through the Lump Crab Meat and pull out any shell fragments, keeping the meat in large, delicate lumps. Finely chop the Parsley and crush the Saltine Crackers into very fine crumbs; the crumbs should look like coarse sand, not big chunks.

Mix the base

In a medium bowl, beat the Egg, then whisk in the Mayonnaise, Dijon Mustard, Worcestershire Sauce, Old Bay Seasoning, Lemon Juice, Black Pepper, and a small pinch of Kosher Salt if you want a little extra seasoning. Stir in the chopped parsley and cracker crumbs until everything is evenly moistened.

Form the cakes

Gently fold the crab meat into the seasoned mixture, working carefully so you keep plenty of chunky pieces intact. Divide the mixture into 4 portions and shape each one into a loose cake about 3/4-inch thick, pressing only enough for it to hold together.

Chill briefly

Set the cakes on a plate or tray and chill for 15 minutes so they firm up and are easier to flip.

Pan-fry cakes

Melt the Unsalted Butter with the Neutral Oil in a large skillet over medium heat until the butter foams and the pan looks evenly coated. Add the crab cakes and cook for 4 minutes on the first side, then flip carefully and cook for 4 minutes more, until both sides are deep golden brown and the centers are hot.

Serve hot

Transfer the crab cakes to a paper towel-lined plate for a quick drain, then serve them warm with Lemon Wedges and Tartar Sauce, if you like, for squeezing and dipping.