Classic Maryland Crab Cakes

Classic Maryland Crab Cakes

Ready in 45 minutes

This crab cake is the real deal?no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes?soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

"I was born and raised here in Annapolis, MD and have to say that this is a true Maryland crab cake! I hadn't made them in a long time and couldn't find my receipe. I needed a refresher and this was perfect! Had never tried fresh bread crumbs before or dijon mustard but I think that made these better than the ones I used to make. Thank you for my new favorite crab cake receipe!"

- Hiltonhead1999

Top-ranked recipe named "Classic Maryland Crab Cakes"

5 avg, 5 review(s) 100% would make again

Ingredients

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1 lb. jumbo lump or backfin lump crabmeat; fresh or pasteurized
1 large Egg
1/4 cup Mayonnaise
Dijon mustard
Old Bay seasoning
1 tsp. Fresh Lemon Juice
1/2 tsp. Worcestershire sauce and Kosher salt
1 1/4 cups fresh breadcrumbs; (from soft white sandwich bread, such as Pepperidge Farm)
1 Tbs. fresh flat-leaf parsley; chopped
2 Tbs. Unsalted butter
1 Tbs. Olive oil
Lemon; wedges for serving

Original recipe makes 4

Servings  

Preparation

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash?it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Credits

Added on Award Medal

excellent recipe, thanks for sharing, CCheryl photo by CCheryl CCheryl

I served these with a little hot sauce. OH MY GOODNESS!!! THEY WERE SO GOOD! photo by aphilbeck8 aphilbeck8

Calories Per Serving: 621 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  The traditional topping for crab cakes! Use on french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications." Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

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I was born and raised here in Annapolis, MD and have to say that this is a true Maryland crab cake! I hadn't made them in a long time and couldn't find my receipe. I needed a refresher and this was perfect! Had never tried fresh bread crumbs before or dijon mustard but I think that made these better than the ones I used to make. Thank you for my new favorite crab cake receipe!
Hiltonhead1999 6 months ago
honcho777 8 months ago
WOW. Just had these! I love lump crab meat. Thank you for posting this awesome recipe. I served this with steamed shrimp and salmon on the grill. SEAFOOD NIGHT WOO HOO!
aphilbeck8 1 year ago
Perfect rendition of an authentic crab cake! Wouldn't change a thing.
healthychef 2 years ago
[I posted this recipe.]
mraguirre22 4 years ago
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