Description
Savor Maryland’s legendary Baltimore Crab Cakes, a coastal delicacy packed with lump crab meat and zesty seasonings. Crisp golden exterior and delicate interior promise a luxurious seafood experience that transports diners straight to the Chesapeake Bay’s culinary heart.
Ingredients
Scale
Seafood:
- 1 lb (454 grams) lump crab meat (fresh or pasteurized, picked over for shells)
Binding and Seasoning Ingredients:
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or more to taste)
- ½ teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- ⅓ cup breadcrumbs (Panko or plain)
Cooking and Serving Ingredients:
- 2–3 tablespoons vegetable oil (or butter)
- Lemon wedges
- Tartar sauce
Instructions
- Prepare a harmonious blend of creamy binders by whisking egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and fresh lemon juice in a spacious mixing bowl until thoroughly combined.
- Delicately incorporate lump crab meat and breadcrumbs into the mixture, using a gentle folding technique to maintain the crab’s delicate texture and prevent excessive breaking.
- Carefully form the crab mixture into uniform patties, ensuring each cake is approximately one inch thick and maintains a compact, cohesive structure.
- Refrigerate the assembled crab cakes for half an hour, allowing them to solidify and enhance their structural integrity, which helps prevent potential disintegration during cooking.
- Warm vegetable oil in a large skillet over medium heat, creating an ideal cooking surface with consistent temperature distribution.
- Gently place the chilled crab cakes into the heated skillet, cooking each side for 3-4 minutes until they develop a golden-brown, crispy exterior.
- Exercise caution when flipping the crab cakes, using a spatula to support their delicate composition and prevent crumbling.
- Transfer the cooked crab cakes to a paper towel-lined plate to absorb excess oil and maintain their crispness.
- Plate the crab cakes immediately, accompanied by zesty lemon wedges and creamy tartar sauce for a classic, refreshing presentation.
Notes
- Choose fresh, high-quality lump crab meat for the best texture and flavor, avoiding canned or imitation crab.
- Minimize mixing to keep large, delicate crab meat chunks intact, which preserves the authentic Baltimore-style crab cake experience.
- Chilling the mixture before cooking helps the cakes hold their shape and prevents them from falling apart during pan-frying.
- Use a light touch when forming and flipping crab cakes to maintain their delicate structure and prevent crumbling.
- Gluten-free option: Replace traditional breadcrumbs with almond flour or gluten-free panko for those with wheat sensitivities.
- Low-carb alternative: Swap breadcrumbs with crushed pork rinds or finely ground almonds to reduce carbohydrate content.
- Baking method: For a healthier approach, brush crab cakes with olive oil and bake at 425°F for 10-12 minutes, flipping halfway through.
- Enhance flavor by adding a pinch of cayenne pepper or Old Bay seasoning for extra zest and Maryland-style authenticity.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 8 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg