📝 About This Recipe
Transport your senses to the shores of the Chesapeake Bay with these authentic Maryland-style crab cakes, where the star is undeniably the succulent jumbo lump blue crab. Unlike many versions that rely on heavy fillers, this recipe uses just enough 'binder' to hold the sweet, buttery morsels together, seasoned with the iconic punch of Old Bay and a hint of sharp Dijon. Seared to golden-brown perfection, these cakes offer a delicate crunch on the outside that yields to a tender, melt-in-your-mouth interior.
🥗 Ingredients
The Crab Base
- 1 pound Jumbo Lump Crab Meat (freshly picked, picked through for shells)
- 1/2 cup Saltine Crackers (crushed into fine crumbs)
The Wet Binder
- 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 (adjust to taste)
- 1 teaspoon Fresh Lemon Juice
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Kosher Salt (or to taste)
For Searing
- 2 tablespoons Unsalted Butter
- 1 tablespoon Neutral Oil (such as canola or grapeseed)
For Serving
- 1 Lemon (cut into wedges)
- 1/2 cup Tartar Sauce (for dipping)
👨🍳 Instructions
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1
Carefully spread the jumbo lump crab meat out on a flat baking sheet. Gently pick through the meat with your fingers to remove any stray cartilage or shell fragments, being extremely careful not to break up the large lumps.
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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, and chopped parsley until smooth and well combined.
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3
In a large bowl, combine the cleaned crab meat and the crushed saltine cracker crumbs. Toss very gently with your hands or a rubber spatula.
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4
Pour the wet mayonnaise mixture over the crab and cracker crumbs. Using a folding motion, gently incorporate the liquid until the crab is just moistened. Do not overmix; the goal is to keep the lumps intact.
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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, which helps the cakes hold their shape without falling apart.
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6
After chilling, use a 1/2-cup measuring cup or a large scoop to gently portion the mixture into 6 to 8 mounds. Lightly pat them into thick patties, about 1 to 1.5 inches thick.
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7
Place a large non-stick or cast-iron skillet over medium-high heat. Add the butter and the oil. Once the butter is melted and starts to foam, it's ready.
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8
Carefully place the crab cakes into the skillet. Work in batches if necessary to avoid overcrowding, which can lead to steaming rather than searing.
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9
Fry the cakes for 4-5 minutes on the first side until they are deeply golden brown and crispy. Avoid pressing down on them with the spatula.
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10
Using a thin metal spatula, very gently flip the cakes. Cook for another 4 minutes on the second side until heated through and equally golden.
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11
Transfer the cooked crab cakes to a paper-towel-lined plate for just a moment to drain any excess oil.
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12
Serve immediately while hot, garnished with extra parsley and lemon wedges on the side.
💡 Chef's Tips
Always use 'Jumbo Lump' crab meat for the best texture; 'backfin' or 'special' grades are too shredded for a premium cake. Resist the urge to add more crackers; the mixture should feel slightly loose before it chills. Chilling the mixture is the most important step to prevent the cakes from falling apart in the pan. Use a combination of butter and oil; the oil raises the smoke point while the butter provides that essential rich flavor. If you prefer less fat, you can broil these on a greased sheet pan for 10-12 minutes without flipping.
🍽️ Serving Suggestions
Serve with a side of creamy coleslaw and crispy Old Bay fries for a classic boardwalk experience. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness of the crab. A dollop of homemade remoulade or tartar sauce adds the perfect tangy contrast. Place a crab cake atop a bed of mixed greens with a light lemon vinaigrette for a sophisticated lunch. Serve alongside roasted corn on the cob or sautéed asparagus for a well-rounded dinner.