📝 About This Recipe
These Maryland-style crab cakes are a masterclass in texture, featuring jumbo lump crabmeat held together by the barest minimum of binder for a pure, oceanic flavor. The secret lies in the pan-frying method, which creates a shatteringly crisp, golden-brown crust that yields to a tender, buttery interior. Perfectly seasoned with Old Bay and a hint of Dijon, they represent the pinnacle of coastal American comfort food.
🥗 Ingredients
Crab Cake Base
- 1 pound Jumbo Lump Crabmeat (freshly picked, drained and checked for shells)
- 1/2 cup Panko Breadcrumbs (toasted lightly for extra crunch)
- 1 Large Egg (beaten)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 tablespoon Dijon Mustard (smooth and tangy)
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning (adjust to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Celery (minced very fine)
For Frying
- 2 tablespoons Unsalted Butter (for flavor)
- 2 tablespoons Neutral Oil (such as canola or grapeseed for high heat)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Capers (drained and chopped)
- 1/2 teaspoon Hot Sauce (like Tabasco or Crystal)
- 1/4 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Gently pick through the crabmeat to remove any lingering bits of shell or cartilage, being careful not to break up the large lumps.
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2
In a medium mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and minced celery until smooth.
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3
Fold in the chopped parsley and the panko breadcrumbs into the wet mixture until just combined.
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4
Using a rubber spatula, very gently fold the crabmeat into the binder. Stop as soon as the crab is coated; over-mixing will destroy the beautiful lumps.
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5
Divide the mixture into 8 equal portions (about 1/3 cup each). Lightly shape them into thick patties, roughly 1 inch thick. Do not pack them too tightly.
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6
Place the patties on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 30 minutes. This is crucial for the cakes to hold their shape during frying.
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7
While the crab cakes chill, make the remoulade by whisking the mayonnaise, capers, hot sauce, and smoked paprika in a small bowl. Set aside in the fridge.
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8
Heat a large non-stick or cast-iron skillet over medium heat. Add the oil and butter. Once the butter is melted and the foam subsides, the pan is ready.
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9
Carefully place the chilled crab cakes into the skillet. Do not overcrowd; fry in two batches if necessary.
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10
Cook undisturbed for 4-5 minutes until the bottom is a deep golden brown and crispy.
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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.
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12
Transfer to a paper-towel-lined plate for just a moment to drain excess oil, then serve immediately while hot.
💡 Chef's Tips
Always use 'Jumbo Lump' crabmeat for the best texture; 'Special' or 'Claw' meat is too fine and will result in a mushy cake. Chilling the cakes for 30-60 minutes is the most important step to prevent them from falling apart in the pan. Avoid the temptation to press down on the cakes with your spatula while frying, as this squeezes out the juices. If the cakes are browning too quickly, lower the heat to medium-low to ensure the interior reaches 145°F without burning the crust. For a gluten-free version, substitute the panko with crushed gluten-free crackers or almond flour.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Sauvignon Blanc or a dry Riesling. Pair with a bright arugula salad tossed in a lemon-shallot vinaigrette to cut through the richness. Classic sides like buttery corn on the cob or roasted asparagus complement the coastal flavors perfectly. For a traditional Maryland presentation, serve with extra lemon wedges and a small dish of tartar sauce. Serve on toasted brioche buns with lettuce and tomato for the ultimate crab cake sandwich.