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Astounding 6 maryland crab cakes secrets

maryland crab cakes
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Enjoy authentic Maryland Jumbo Lump Crab Cakes. We focus on letting the sweet crab flavor shine with minimal filler and Old Bay seasoning. Pan-fry or bake these for a golden exterior and a tender, juicy interior.

Ingredients

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  • 2 lbs Jumbo Lump or Lump Crab Meat, picked over for shells
  • 1/4 cup Mayonnaise (full fat recommended)
  • 1 large Egg, lightly beaten
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Old Bay Seasoning, plus more for dusting
  • 1/2 teaspoon Dry Mustard Powder
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Saltine Cracker Crumbs (or Panko breadcrumbs, very lightly packed)
  • 2 tablespoons Fresh Parsley, chopped
  • 2 tablespoons Unsalted Butter or Neutral Oil (for cooking)

Instructions

  1. In a medium bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, dry mustard powder, and black pepper until smooth. This is your binder mixture.
  2. Gently fold the saltine cracker crumbs and chopped parsley into the binder mixture. Do not overmix.
  3. Place the lump crab meat in a separate large bowl. Pour the binder mixture over the crab meat.
  4. Using a rubber spatula, gently fold the mixture together. You want to coat the crab without breaking up the lumps. Stop mixing as soon as everything is just combined.
  5. Divide the mixture into 6 equal portions. Gently form each portion into a patty about 1 inch thick. Avoid compressing them too tightly.
  6. Place the formed crab cakes on a plate lined with parchment paper. Sprinkle the tops lightly with extra Old Bay seasoning. Chill for at least 30 minutes.
  7. To cook, melt the butter or heat the oil in a large, non-stick skillet over medium heat.
  8. Carefully place the crab cakes in the hot skillet, leaving space between them.
  9. Cook for 4 to 5 minutes per side until they are deep golden brown and heated through. If baking, bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
  10. Serve immediately with lemon wedges or your favorite sauce.

Notes

  • Use the best quality crab meat you can find; this recipe is all about the crab.
  • Handle the mixture very gently when forming patties to keep the lumps intact.
  • If you prefer a less rich binder, you may reduce the mayonnaise slightly, but be aware it may require slightly more cracker crumbs to hold shape.
  • For an air fryer option, spray the cakes lightly with oil and cook at 375°F (190°C) for 10-12 minutes, flipping once.

Nutrition

Find it online: https://whiskdaily.com/authentic-maryland-crab-cakes-recipe/