📝 About This Recipe
Experience the ultimate coastal indulgence with these Maryland-style crab cakes, featuring jumbo lump blue crab held together by a delicate, savory binder. Unlike traditional broiled versions, these are double-breaded in seasoned Panko to create a shatteringly crisp exterior that protects the sweet, succulent meat inside. Perfectly balanced with a hint of Old Bay and bright lemon, they represent the pinnacle of refined seaside comfort food.
🥗 Ingredients
The Crab Mixture
- 1 pound Jumbo Lump Crab Meat (freshly picked, drained, and shells removed)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 tablespoon Dijon Mustard (for a sharp, tangy kick)
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning (adjust to taste)
- 1 large Egg (lightly beaten)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
The Breading Station
- 1/2 cup All-Purpose Flour (for the initial dusting)
- 2 large Eggs (beaten with a splash of water for egg wash)
- 1.5 cups Panko Breadcrumbs (Japanese-style for maximum crunch)
- 1/2 teaspoon Smoked Paprika (mixed into the Panko)
For Frying
- 1/2 cup Neutral Oil (Grapeseed, Canola, or Vegetable oil)
- 1 tablespoon Unsalted Butter (for flavor and browning)
👨🍳 Instructions
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1
Gently pick through the crab meat to ensure no shell fragments remain, taking care not to break up the large jumbo lumps.
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2
In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon zest until smooth.
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3
Fold the crab meat into the wet mixture using a rubber spatula. Use a very light hand; you want the crab to be coated but still chunky.
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4
Divide the mixture into 8 equal portions and gently shape them into thick patties (about 1 inch thick). Place them on a parchment-lined tray.
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5
Cover the tray with plastic wrap and refrigerate for at least 30 minutes. This is crucial for the proteins to set so the cakes don't fall apart during breading.
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6
Set up your breading station: one shallow bowl with flour, one with the beaten egg wash, and one with the Panko mixed with smoked paprika.
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7
Remove the chilled cakes. One by one, dredge a cake in flour (shake off excess), dip in the egg wash, and then coat thoroughly with Panko, pressing gently so the crumbs adhere.
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8
In a large heavy-bottomed skillet (cast iron is ideal), heat the oil and butter over medium-high heat until the butter is foaming and a crumb sizzles instantly when dropped in.
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9
Carefully place 4 crab cakes into the pan. Do not overcrowd, as this will drop the oil temperature and lead to greasiness.
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10
Fry for 3-4 minutes per side. You are looking for a deep, golden-brown crust and an internal temperature of 145°F (63°C).
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11
Transfer the cooked cakes to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy compared to paper towels.
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12
Repeat with the remaining cakes, adding more oil if necessary. Serve immediately while hot and crispy.
💡 Chef's Tips
Always chill the formed cakes before breading; this is the secret to preventing them from falling apart in the pan. Use 'Jumbo Lump' crab for the best texture; 'Backfin' or 'Special' grades are too shredded for a premium cake. When mixing, treat the crab meat like gold—do not over-mix or you will lose those beautiful, sweet chunks. If the Panko starts browning too quickly, lower the heat to medium to ensure the center heats through without burning the exterior. For a gluten-free version, substitute the flour and Panko with crushed gluten-free crackers or almond flour.
🍽️ Serving Suggestions
Serve with a side of zesty Remoulade sauce or a spicy Garlic Aioli. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Accompany with a bright, vinegary coleslaw or a simple arugula salad with lemon vinaigrette. For a classic feast, serve alongside charred corn on the cob or seasoned potato wedges.