📝 About This Recipe
Inspired by the coastal traditions of the Maryland shore, these crab cakes are the gold standard of seafood dining. We prioritize massive chunks of sweet jumbo lump crab meat held together by the smallest amount of savory binder, ensuring every bite is a celebration of the ocean. Pan-seared to a perfect golden-brown crust, these cakes offer a delicate balance of zesty lemon, pungent Dijon, and a hint of Old Bay spice.
🥗 Ingredients
The Crab Base
- 1 pound Jumbo Lump Crab Meat (fresh, picked over for shells, not canned if possible)
- 1/2 cup Saltine Crackers (crushed into fine crumbs)
The Binder and Aromatics
- 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 teaspoon Old Bay Seasoning
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
For Searing
- 2 tablespoons Unsalted Butter
- 1 tablespoon Neutral Oil (such as canola or grapeseed)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Whole Grain Mustard
- 1 teaspoon Prepared Horseradish
- 1/2 teaspoon Smoked Paprika
- 1 dash Hot Sauce (to taste)
👨🍳 Instructions
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1
Gently spread the crab meat out on a flat baking sheet and carefully inspect for any missed shells or cartilage, taking care 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, salt, and pepper until smooth.
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3
Stir the finely chopped parsley and the crushed saltine crackers into the wet mixture until well combined.
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4
Gently fold the crab meat into the binder using a rubber spatula. Use a light hand—you want the lumps to stay intact for that signature texture.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This is crucial as it allows the crackers to hydrate and the mixture to firm up, preventing the cakes from falling apart.
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6
While the crab mixture chills, prepare the remoulade by whisking all the sauce ingredients together in a small bowl. Set aside in the fridge.
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7
Divide the chilled crab mixture into 8 equal portions. Lightly shape them into mounds about 1 to 1.5 inches thick. Do not pack them too tightly.
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8
Heat a large non-stick or cast-iron skillet over medium heat. Add the butter and oil.
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9
Once the butter is foaming, carefully place the crab cakes into the skillet. Work in batches if necessary to avoid overcrowding.
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10
Sear the cakes for 4-5 minutes on the first side until they are deeply golden brown and have a crisp crust.
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11
Carefully flip the cakes using a thin metal spatula. Cook for another 4 minutes until the internal temperature reaches 145°F (63°C).
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12
Transfer the cooked cakes to a paper-towel-lined plate for just a moment to drain any excess fat.
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13
Serve immediately while piping hot with a dollop of remoulade and a fresh lemon wedge on the side.
💡 Chef's Tips
Use Saltine crackers instead of breadcrumbs; they provide a lighter texture and a nostalgic salty finish. Never over-mix the crab; the goal is to see large, distinct lumps of meat in the finished cake. Chilling the mixture for 30-60 minutes is the secret to a cake that doesn't fall apart in the pan without using excess flour. If you prefer a lighter version, you can bake these at 400°F (200°C) for 12-15 minutes, but you'll miss the buttery pan-seared crust. Always buy 'Jumbo Lump' or 'Backfin' crab meat for the best flavor and texture; avoid 'claw meat' for the main body as it can be too shredded.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Sauvignon Blanc or a dry Riesling to cut through the richness. Pair with a side of buttery corn on the cob and a zesty vinegar-based coleslaw. For a classic steakhouse feel, serve alongside a wedge salad with blue cheese dressing. Place a crab cake atop a toasted brioche bun with lettuce and tomato for the ultimate seafood sandwich. Serve as a 'Surf and Turf' accompaniment to a medium-rare filet mignon.