Best Maryland Crab Cakes Recipe
Maryland Crab Cakes are heavy on lump crabmeat, not filler, and have great flavor thanks to a touch of Old Bay seasoning.
Servings: 4
Calories: 506kcal
Ingredients
For the Dipping Sauce
- ⅓ cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons lemon juice
- 1 teaspoon chopped parsley
- ¼ teaspoon sriracha
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Crab Cakes
- 1 pound lump crabmeat
- ⅓ cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 large egg yolk
- 3 tablespoons chopped parsley plus more for garnish
- ½ cup panko breadcrumbs
- 2 teaspoons Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Lemon wedges to serve
Instructions
- Whisk together sauce ingredients, then season with salt and pepper, to taste.
- Rinse crabmeat in a strainer under cold water. Take small handfuls of the crabmeat and squeeze dry gently, using your fingers to remove any pieces of shell that might remain in the meat. Set crabmeat aside in a small bowl.
- In a large bowl, combine the rest of the ingredients for the crab cakes except for the olive oil. Stir to combine well.
- Gently stir in crab meat.
- Use your hands to form 8 crab cakes, setting each aside on a plate until you have finished forming all of them.
- Heat olive oil in a 12-inch nonstick skillet over medium heat.
- Add crab cakes and sauté until browned on the bottom, about 4-6 minutes.
- Then flip over and brown on the other side, about 3-4 minutes.
- Garnish with chopped parsley.
- Serve with lemon wedges and sauce. Sprinkle a little Old Bay on top of the sauce before serving.
Notes
Storage Tips:
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Crab cakes also freeze well! Put them in an airtight container or freezer bag, or wrap them with plastic wrap and foil, then store in the freezer for up to 3 months. Defrost in the refrigerator before reheating. Expert Tips:
Stir in crab meat and form patties gently so as to not break up any large chunks of crab. If it’s too hard to form a patty without the crab cake falling apart, you need more binder. Try adding more breadcrumbs and/or more mayonnaise. These crab cakes make fantastic appetizers as well. Form mini crab cakes instead of large ones. Then put the sauce into a squeeze bottle, and drizzle a little on each mini crab cake before serving. For the best texture and flavor, reheat the crab cakes on a nonstick skillet. Flip crab cake a couple of times, until it is fully heated through. If you don’t mind the top and bottom not being crispy though, you can reheat crab cakes in the microwave on 70% power, until warmed through.
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Crab cakes also freeze well! Put them in an airtight container or freezer bag, or wrap them with plastic wrap and foil, then store in the freezer for up to 3 months. Defrost in the refrigerator before reheating. Expert Tips:
Stir in crab meat and form patties gently so as to not break up any large chunks of crab. If it’s too hard to form a patty without the crab cake falling apart, you need more binder. Try adding more breadcrumbs and/or more mayonnaise. These crab cakes make fantastic appetizers as well. Form mini crab cakes instead of large ones. Then put the sauce into a squeeze bottle, and drizzle a little on each mini crab cake before serving. For the best texture and flavor, reheat the crab cakes on a nonstick skillet. Flip crab cake a couple of times, until it is fully heated through. If you don’t mind the top and bottom not being crispy though, you can reheat crab cakes in the microwave on 70% power, until warmed through.
Nutrition
Calories: 506kcal | Carbohydrates: 14g | Protein: 26g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 31g | Cholesterol: 218mg | Sodium: 1585mg | Fiber: 2g | Sugar: 2g
