Description:
Maryland-Style Crab Cakes are a beloved seafood delicacy made with lump crab meat, bread crumbs, and a blend of seasonings. This classic recipe highlights the sweetness of the crab meat, combined with light seasoning, making it crispy on the outside and tender on the inside. These crab cakes are perfect for serving as appetizers, a main dish, or even as part of a sandwich. Learn the authentic way to make these crab cakes and experience the flavors of the Chesapeake Bay right at home.
Maryland-Style Crab Cakes Recipe
Ingredients:
- 1 lb lump crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup bread crumbs (preferably plain or panko)
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp vegetable oil (for frying)
Instructions:
1. Prepare the Crab Mixture:
- In a medium bowl, combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix until well-combined.
- Gently fold in the lump crab meat, bread crumbs, and parsley. Be careful not to break up the crab meat too much. Add lemon juice and mix gently to incorporate.
2. Shape the Crab Cakes:
- Form the mixture into 8 to 10 cakes, about 2 inches in diameter. Press them slightly to make sure they hold together.
3. Cook the Crab Cakes:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the crab cakes to the skillet, cooking in batches if necessary.
- Fry the crab cakes for about 3-4 minutes per side, or until they are golden brown and crispy on the outside.
4. Serve:
- Remove the crab cakes from the skillet and drain them on a paper towel-lined plate.
- Serve the crab cakes with a squeeze of fresh lemon juice and your favorite dipping sauce, such as tartar sauce or cocktail sauce.