Imagine sinking your fork into a golden, crispy crab cake that's bursting with fresh, succulent seafood flavor - a true culinary masterpiece that transports you straight to the coastal shores of Maryland. These Easy Maryland Crab Cakes are not just a recipe; they're a culinary experience that will transform your home cooking and impress even the most discerning seafood lovers. Whether you're a novice cook or a seasoned chef, this foolproof recipe guarantees restaurant-quality results that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Gather 1 pound of lump crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 egg, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 tablespoon of freshly chopped parsley. Make sure to have salt and pepper on hand for seasoning.
- In a large mixing bowl, gently combine the lump crab meat and breadcrumbs. Be careful not to break up the crab meat too much; you want to maintain the lumps for texture.
- In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and chopped parsley until well blended. This mixture will help bind the crab cakes and add flavor.
- Pour the mayonnaise mixture over the crab and breadcrumb mixture. Gently fold the ingredients together using a spatula or your hands until just combined. Season the mixture with salt and pepper to taste, being cautious not to overmix.
- Once the mixture is well combined, use your hands to form it into patties. Aim for about 4 equal-sized crab cakes, each roughly 1 inch thick. Place the formed cakes on a plate or baking sheet.
- Heat a large skillet over medium heat and add a couple of tablespoons of oil (vegetable or canola oil works well). Allow the oil to heat until shimmering but not smoking.
- Carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches, depending on the size of your skillet.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil. This will help keep them crispy.
- Serve the crab cakes warm, garnished with additional chopped parsley if desired. They pair wonderfully with a squeeze of lemon, tartar sauce, or your favorite dipping sauce.
- Enjoy your Easy Maryland Crab Cakes as a delicious appetizer or main dish!
Tips
- Always use fresh, high-quality lump crab meat for the best texture and flavor.
- Be gentle when mixing ingredients to preserve the delicate crab meat chunks.
- Chill the formed crab cakes for 30 minutes before cooking to help them hold together.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best crispy exterior.
- Avoid overworking the mixture, which can make the crab cakes tough.
- For a lighter option, you can bake the crab cakes at 400°F for 10-12 minutes instead of frying.
- Serve immediately for the crispiest texture and most vibrant flavor.
- Pair with a zesty remoulade or fresh lemon wedges for an extra flavor boost.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 13g
Protein: 26g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 60mg
