📝 About This Recipe
A true Maryland crab cake is a celebration of the Atlantic blue crab, defined by a 'less is more' philosophy where the sweet, succulent meat takes center stage. This recipe avoids heavy breading, using just enough binder to hold the colossal lumps together alongside the classic zing of Old Bay seasoning and tangy Dijon mustard. Golden-brown on the outside and buttery on the inside, these cakes offer a sophisticated taste of the Eastern Shore that will transport your palate straight to the waterfront.
🥗 Ingredients
The Crab
- 1 pound Jumbo Lump Crab Meat (freshly picked, chilled, and picked through for shells)
The Binder and Aromatics
- 1/2 cup Saltine Crackers (finely crushed into crumbs)
- 1 large Egg (beaten)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning (the quintessential Maryland spice)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Melted Butter (unsalted)
For Searing and Garnish
- 2 tablespoons Unsalted Butter (for the pan)
- 1 tablespoon Neutral Oil (grapeseed or vegetable oil)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 1/2 cup Tartar Sauce (for serving)
👨🍳 Instructions
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1
Gently spread the crab meat out on a baking sheet and meticulously pick through it to remove any bits of shell or cartilage, taking care not to break up the large jumbo lumps.
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2
In a small mixing bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and melted butter until smooth.
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3
Fold in the finely chopped parsley and the crushed saltine cracker crumbs into the wet mixture until well combined.
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4
Carefully pour the wet mixture over the crab meat. Using a rubber spatula or your hands, very gently fold the ingredients together. The goal is to coat the crab without breaking those beautiful lumps.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'rest' is crucial; it allows the cracker crumbs to hydrate and the flavors to meld, ensuring the cakes don't fall apart during cooking.
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6
After chilling, divide the mixture into 6 equal mounds (about 1/2 cup each). Gently shape them into thick patties, roughly 2.5 to 3 inches wide. Do not pack them too tightly.
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7
Place a large non-stick or cast-iron skillet over medium-high heat. Add the oil and the 2 tablespoons of butter.
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8
Once the butter is foaming and slightly golden, carefully place the crab cakes in the pan. Work in batches if necessary to avoid crowding.
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9
Sear the crab cakes for 4-5 minutes on the first side until they develop a deep, golden-brown crust.
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10
Carefully flip the cakes using a thin metal spatula. Cook for an additional 4 minutes on the second side until heated through and golden.
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11
Alternatively, if you prefer a lighter touch, you can broil them on a greased sheet pan for 10-12 minutes without flipping until the tops are browned.
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12
Transfer the finished crab cakes to a paper-towel-lined plate for just a moment to drain any excess fat.
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13
Serve immediately while hot, garnished with a sprinkle of extra Old Bay and fresh parsley.
💡 Chef's Tips
Always use 'Jumbo Lump' or 'Backfin' crab meat for the best texture; claw meat is too shredded for a premium cake. Resist the urge to use breadcrumbs; saltine crackers provide the authentic flavor and the perfect light bind. Chilling the mixture is the secret to success—it prevents the cakes from crumbling in the hot pan. Handle the meat as little as possible; the less you 'work' the mixture, the more tender the final result will be. If the mixture feels too wet, add a tablespoon more of cracker crumbs, but wait 5 minutes for them to absorb moisture before adding more.
🍽️ Serving Suggestions
Serve with a side of classic creamy coleslaw and crispy boardwalk-style fries. Pair with a chilled glass of crisp Sauvignon Blanc or a local Maryland craft pilsner. Place atop a bed of mixed baby greens with a light lemon-shallot vinaigrette for a sophisticated lunch. Accompany with a side of charred corn on the cob seasoned with lime and chili. Offer a small ramekin of homemade remoulade or tartar sauce for dipping.