Description

Transport your senses to the shores of the Chesapeake Bay with these authentic Maryland crab cakes, where the star of the show is undeniably the sweet, succulent jumbo lump blue crab. Unlike many versions that rely on heavy fillers, this recipe uses just enough savory binder—featuring tangy Dijon, creamy mayonnaise, and the iconic zing of Old Bay seasoning—to hold the delicate meat together. Pan-seared to a perfect golden-brown crisp, these crab cakes offer a luxurious melt-in-your-mouth experience that celebrates Mid-Atlantic coastal tradition at its finest.

Ingredients

The Crab Meat

• 1 pound Jumbo Lump Crab Meat (fresh, picked over for shells, chilled)

The Binder

• 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
• 1 Egg (large, lightly beaten)
• 1 tablespoon Dijon Mustard (smooth, not grainy)
• 1 teaspoon Worcestershire Sauce
• 1.5 teaspoons Old Bay Seasoning (the essential Maryland spice)
• 1 teaspoon Fresh Lemon Juice (squeezed from half a lemon)
• 2 tablespoons Fresh Parsley (finely chopped flat-leaf)
• 8-10 crackers Saltine Crackers (crushed into fine crumbs)
• 1/4 teaspoon Kosher Salt (adjust to taste)

For Searing

• 2 tablespoons Unsalted Butter
• 1 tablespoon Neutral Oil (grapeseed or vegetable oil)

For Serving

• 1 piece Lemon Wedges (for garnish)
• 1/2 cup Tartar Sauce (chilled)

Instructions

1. Gently spread the crab meat out on a baking sheet and carefully pick through it to remove any bits of shell or cartilage. Be extremely careful not to break up the large 'lumps' of meat; texture is key.
2. In a medium mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and chopped parsley until smooth and well combined.
3. Add the crushed saltine cracker crumbs to the wet mixture and stir gently to incorporate.
4. Gently fold the crab meat into the binder using a rubber spatula. Use a lifting motion rather than a stirring motion to keep those beautiful jumbo lumps intact.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the cracker crumbs to hydrate and helps the cakes hold their shape during cooking.
6. After chilling, divide the mixture into 8 equal portions (about 1/2 cup each). Gently shape them into thick patties, roughly 2.5 to 3 inches wide. Do not pack them too tightly.
7. Place the formed patties on a plate lined with parchment paper and chill for another 15 minutes if you have the time.
8. Heat a large non-stick or cast-iron skillet over medium heat. Add the butter and oil. Once the butter is melted and foaming, it’s ready.
9. Carefully place the crab cakes in the skillet. Work in batches if necessary to avoid overcrowding, which can lead to steaming rather than searing.
10. Cook for 4-5 minutes on the first side until deeply golden brown and crispy. Avoid the urge to move them until they are ready to flip.
11. Carefully flip the cakes using a thin metal spatula. Cook for another 4 minutes until the second side is golden and the centers are heated through to 145°F (63°C).
12. Remove from the pan and drain briefly on a paper-towel-lined plate. Serve immediately while hot and crispy.