Maryland Style Crab Cake is a delicious treat bursting with tender crab meat and just the right spices! These cakes are crispy on the outside and soft inside, making every bite a joy.
Honestly, who can resist the appeal of crab? I love serving these with a squeeze of lemon or a dollop of tartar sauce for that extra zing. They’re great for a special dinner or just a fun night at home!
Key Ingredients & Substitutions
Fresh Lump Crab Meat: This is the star of the dish. Look for high-quality lump crab meat for the best results. If fresh isn’t available, canned crab meat can work, but check for any shell pieces and rinse it to reduce saltiness.
Mayonnaise: It adds creaminess and richness. If you want a lighter option, Greek yogurt works beautifully as a substitute. Just keep in mind it will change the flavor a bit.
Old Bay Seasoning: This classic Maryland spice blend gives crab cakes their distinct flavor. If you can’t find it, you can mix a similar blend of celery salt, black pepper, and paprika.
Panko Breadcrumbs: These give the cakes a nice crunch. If you need a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes for the coating.
How Do You Form Crab Cakes That Hold Together?
Forming crab cakes can feel tricky! The key is to mix your ingredients gently so as not to break the crab meat too much. A few quick tips:
- Use chilled crab meat to help everything bind better.
- Form cakes into compact balls and press them down gently for even consistency.
- If your mixture feels too wet, add extra breadcrumbs until it binds well.
- Chilling the formed cakes in the refrigerator for about 30 minutes helps them hold their shape while cooking.
These methods will help ensure your crab cakes turn out deliciously crispy and intact! Enjoy making this Maryland classic!
Maryland Style Crab Cake
Ingredients You’ll Need:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (optional)
- 1 cup panko breadcrumbs (preferably a bit more for coating)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped green onions or shallots
- 3 tablespoons unsalted butter or vegetable oil for frying
- Lemon wedges, for serving
- Remoulade or tartar sauce, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 10-15 minutes for cooking. So, in about 35-40 minutes, you can serve up some delicious Maryland Style Crab Cakes!
Step-by-Step Instructions:
1. Mix the Base:
In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, and hot sauce if you’re using it. Don’t rush this; mixing well helps everything blend perfectly!
2. Add the Star Ingredient:
Gently fold in the fresh lump crab meat. Be extra careful not to break up the lumps too much—those big chunks are what you want for texture!
3. Combine the Rest:
Next, add the panko breadcrumbs, chopped parsley, and green onions to the mixture. Stir gently just until combined. The mixture should stick together but not feel overly wet. If it seems too loose, just sprinkle in a bit more panko until it holds the shape.
4. Shape the Crab Cakes:
Now, form the mixture into 6 to 8 cakes, roughly 3 inches in diameter and about 1 inch thick. Make sure to press each one firmly to keep its shape—they’ll cook better this way.
5. Coat for Crunch:
Lightly coat each crab cake on both sides in additional panko breadcrumbs. This will help them get that lovely golden crust when cooked!
6. Heat It Up:
In a large skillet, heat butter or vegetable oil over medium heat. Wait until it’s hot but not smoking, then carefully add the crab cakes in batches. Avoid crowding the pan!
7. Cook to Perfection:
Fry the crab cakes for about 4-5 minutes on each side, or until they’re golden brown and cooked through. You want a beautiful crust on the outside!
8. Drain and Serve:
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. This will keep them nice and crispy!
9. Enjoy!
Serve your Maryland Style Crab Cakes warm with lemon wedges and a side of remoulade or tartar sauce if you like. Enjoy them with a fresh salad or your favorite side dish!
There you go, your homemade Maryland Style Crab Cakes are ready to impress! Enjoy every delicious bite!
Can I Use Imitation Crab Meat Instead of Fresh Lump Crab Meat?
While imitation crab meat can work in a pinch, for the best flavor and texture, fresh lump crab meat is highly recommended. Imitation crab lacks the same richness and sweetness, which is why it’s not a traditional choice for Maryland crab cakes.
Can I Freeze Crab Cakes Before Cooking?
Absolutely! You can freeze the uncooked crab cakes. Just place them on a baking sheet to freeze them individually, then transfer them to a freezer-safe container. They’ll keep well for up to 3 months. When ready to cook, just thaw them in the fridge overnight and follow the cooking instructions as usual.
What Can I Serve with Maryland Crab Cakes?
These crab cakes pair wonderfully with a variety of sides! Consider serving them with a fresh garden salad, coleslaw, or sweet potato fries. For a classic touch, a side of tartar sauce or a zesty remoulade is perfect!
How Do I Ensure My Crab Cakes Don’t Fall Apart While Cooking?
To keep your crab cakes from breaking apart, handle them gently while forming and cooking. Chilling the formed cakes in the refrigerator for about 30 minutes before frying also helps firm them up. If your mixture seems too wet, add a bit more panko to help bind everything together!