Maryland Crab Cake Recipe
Ingredients
- 1 lbjumbo lump crab meat
picked over, shells removed
- cup plain panko crumbs
- 6 tbspmayonnaise
- 1 largeegg
- 1 tspyellow mustard
- 1 tsplemon juice
- 1 tspOld Bay
- 1 ½ tspfresh parsley
- teaspoon table salt
- teaspoon ground black pepper
- 1 tbspsalted butter)
cut into 8 pieces (plus additional for greasing pan
- Tartar sauce
Directions
- 1
Lightly grease a rimmed baking sheet with butter. Set aside.
- 2
In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
- 3
Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients (try not to break up the lumps of the crab meat, you want them to stay intact as much as possible).
- 4
Scoop crab meat by heaping ⅓ cup (about 3.15oz/90g per, I use my ice cream scoop) into a large scoop or measuring cup. I pack the meat into the scoop to help encourage it to keep its shape, then transfer to buttered baking sheet. If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet.
- 5
Place a small piece of butter on the top center of each crab cake.
- 6
Cover baking sheet tightly with plastic wrap and transfer to refrigerator to chill for at least 30 minutes and up to 24 hours before baking.
- 7
To bake: Preheat oven to 450F (230C). Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap.
- 8
Transfer to center rack of oven and bake for 8-10 minutes/until baked through. For a browned exterior, switch oven to broil for the last 2 minutes and broil on high heat for 2 minutes (I do not switch my oven rack).
Maryland Crab Cake Recipe
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About this Recipe
Authentic Maryland Crab Cake Recipe
Get ready to experience the true taste of the Chesapeake Bay with this authentic Maryland crab cake recipe! If you've been searching for a crab cake that's all about the crab, you've found it. Our recipe prioritizes the rich, sweet flavor of jumbo lump crab meat, using very little filler to let the star ingredient shine through. This isn't just a crab cake; it's a celebration of Maryland's finest seafood tradition, complete with that essential hint of Old Bay seasoning.
What makes these Maryland crab cakes truly special? It's the commitment to quality and simplicity. We use only a small amount of binder – panko crumbs or crushed saltine crackers – combined with mayonnaise, egg, and classic seasonings to hold the delicate crab meat together. The goal is a crab cake that's tender, flaky, and bursting with the sweet, succulent taste of the sea, not breading. You'll achieve that perfect golden-brown crust and a moist, flavorful interior every time.
Tips for Perfect Crab Cakes:
- Handle with Care: Gently fold the ingredients together to avoid breaking up the beautiful jumbo lump crab meat.
- Forming Patties: Form the mixture into loose, generous patties. Don't over-compress them; a lighter touch helps maintain the crab's texture.
- Cooking Options: While many love pan-frying for that crispy exterior, baking is also a fantastic option for a slightly lighter touch, still delivering incredible flavor.
Serve these incredible Maryland crab cakes with a squeeze of fresh lemon, a side of classic tartar sauce, or alongside a simple green salad for a truly memorable meal. Whether you're making them for a special occasion or a weeknight treat, this crab cake recipe is guaranteed to impress.