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Authentic maryland crab cakes: 8 Juicy Secrets

maryland crab cakes
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Make authentic Maryland Crab Cakes that focus on the sweet flavor of jumbo lump crab meat. You will use minimal filler and Old Bay seasoning for that classic Chesapeake taste. Pan-fry or bake these cakes until they have a golden, crisp exterior while remaining incredibly juicy inside.

Ingredients

Scale
  • 2 lbs Jumbo Lump or Lump Crab Meat, picked over gently
  • 1/4 cup Mayonnaise (preferably full-fat)
  • 1 large Egg, lightly beaten
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Old Bay Seasoning (or more, to taste)
  • 1/2 teaspoon Dry Mustard Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Saltine Cracker Crumbs (or Panko breadcrumbs, finely crushed)
  • 2 tablespoons Fresh Parsley, chopped
  • Butter or Oil for cooking

Instructions

  1. In a medium bowl, gently whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, dry mustard powder, and black pepper. Do not overmix.
  2. Gently fold in the chopped parsley and the cracker crumbs. You want just enough binder to hold the cakes together.
  3. Place the picked-over crab meat in a separate large bowl. Pour the wet mixture over the crab meat.
  4. Using a rubber spatula, gently fold the mixture together until just combined. The goal is to keep the lumps of crab intact.
  5. Divide the mixture into 8 equal portions. Gently form each portion into a patty about 1 inch thick. Do not pack them tightly.
  6. Chill the formed crab cakes in the refrigerator for at least 30 minutes. This helps them hold their shape during cooking.
  7. To pan-fry: Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Cook the crab cakes for 4 to 5 minutes per side until golden brown and heated through.
  8. To bake: Preheat your oven to 400°F (200°C). Place the cakes on a lightly greased baking sheet. Bake for 12 to 15 minutes, or until lightly golden.
  9. Serve immediately with lemon wedges and your favorite tartar or remoulade sauce.

Notes

  • Handle the crab meat with care to maintain those beautiful jumbo lumps.
  • Taste your binder mixture before adding it to the crab to adjust the Old Bay level.
  • If you prefer a less rich cake, you can substitute half the mayonnaise with plain Greek yogurt.
  • For an extra crispy crust when pan-frying, lightly dredge the chilled cakes in extra fine breadcrumbs before cooking.

Nutrition

Find it online: https://savoryskies.com/maryland-crab-cakes-juicy-secrets/