Best way to grow the perfect Crab Cakes (Maryland Style)
This recipe focuses on the best way to grow perfect, authentic Maryland-style crab cakes, emphasizing minimal filler and maximum crab flavor.
Equipment
- medium bowl
- whisk
- large non-stick skillet
Ingredients
Crab Cakes
- 1 lb jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 egg, lightly beaten
- 1/2 cup saltine crackers, crushed
- 2 tbsp fresh parsley, chopped
For Frying
- 2 tbsp vegetable oil
For Serving (Optional)
- lemon wedges
- tartar sauce
Instructions
Preparation
- Gently pick through the jumbo lump crab meat to remove any shells, being careful to keep the lumps as intact as possible.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lightly beaten egg.
- Add the crushed saltine crackers and chopped fresh parsley to the mayonnaise mixture and stir to combine.
- Carefully fold in the crab meat into the mixture, ensuring it is just combined without breaking up the crab lumps too much.
Forming and Frying
- Divide the crab mixture into 4 equal portions and gently form them into patties, about 1-inch thick, being careful not to pack them too tightly.
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Once the oil is hot, carefully place the crab cakes into the skillet and cook for 3-5 minutes per side, or until golden brown and heated through.
Serving
- Serve the Maryland-style crab cakes immediately with lemon wedges and tartar sauce, if desired.
Notes
For best results, chill the formed crab cakes for at least 30 minutes before frying to help them hold their shape. Do not overmix the crab meat, as this will break up the lumps and result in a less desirable texture.