📝 About This Recipe
Inspired by the coastal traditions of Maryland, these crab cakes are the gold standard of seafood appetizers, boasting massive chunks of sweet jumbo lump crab meat held together by the barest minimum of filler. The secret lies in a creamy, Old Bay-spiced dijonnaise binder that enhances the delicate flavor of the blue crab without overpowering it. Golden-brown and buttery on the outside with a melt-in-your-mouth interior, these are truly the quintessential taste of the Atlantic summer.
🥗 Ingredients
The Crab Base
- 1 pound Jumbo Lump Crab Meat (freshly picked, picked through for shells)
- 10-12 pieces Saltine Crackers (crushed into fine crumbs)
The Binder (Wet Ingredients)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 large Egg (beaten)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Old Bay Seasoning (the Maryland essential)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2-3 dashes Hot Sauce (optional, for a subtle kick)
For Cooking & Serving
- 2 tablespoons Unsalted Butter (for pan-frying)
- 1 tablespoon Neutral Oil (grapeseed or vegetable oil)
- 1 Lemon (cut into wedges for garnish)
- 1/2 cup Tartar Sauce (for serving)
👨🍳 Instructions
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1
Carefully spread the jumbo lump crab meat out on a baking sheet and pick through it with your fingers to remove any stray shells or cartilage, being extremely gentle to keep the large lumps intact.
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2
In a small mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and hot sauce until smooth and creamy.
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3
Place the cleaned crab meat in a large bowl and sprinkle the crushed saltine cracker crumbs evenly over the top.
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4
Pour the mayonnaise mixture over the crab and crackers. Using a rubber spatula, very gently fold the ingredients together. Stop as soon as the crab is coated; over-mixing will break the lumps and lead to a mushy texture.
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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 stay together during cooking.
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6
After chilling, divide the mixture into 6 equal portions (about 1/2 cup each). Gently shape them into thick mounds. Do not flatten them into thin patties; they should be tall and rustic.
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7
Heat a large non-stick or cast-iron skillet over medium heat. Add the butter and the oil. The oil prevents the butter from burning while providing that classic buttery flavor.
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8
Once the butter is foaming and hot, carefully place the crab cakes into the skillet. Do not overcrowd the pan; cook in batches if necessary.
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9
Fry the crab cakes for 4-5 minutes on the first side without moving them, until they develop a deep, golden-brown crust.
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10
Carefully flip the cakes using a thin metal spatula. Cook for another 4 minutes on the second side until heated through to an internal temperature of 145°F (63°C).
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11
Remove the crab cakes from the pan and place them on a paper-towel-lined plate for just a moment to drain any excess fat.
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12
Serve immediately while piping hot with a fresh squeeze of lemon and a side of chilled tartar sauce or remoulade.
💡 Chef's Tips
Use Saltines instead of breadcrumbs; they provide the perfect salty, neutral crunch that doesn't distract from the crab. Handle the meat like it's fragile glass—the goal is to see large, visible chunks of crab in every bite. Chilling the mixture is the most important step to prevent the cakes from falling apart in the pan. Avoid over-seasoning with salt, as the Old Bay and Saltines already provide a significant amount of sodium. If you prefer baking, brush the tops with melted butter and bake at 400°F (200°C) for 12-15 minutes until golden.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a local Maryland craft pilsner. Serve alongside a zesty, vinegar-based coleslaw to cut through the richness of the crab. Offer a side of classic Remoulade sauce with extra capers for a tangy bite. For a full meal, serve atop a bed of mixed baby greens with a light lemon-shallot vinaigrette. A side of charred corn on the cob with herb butter completes the coastal experience.