Maryland Crab Cakes
Jump to recipeIngredients
- 1 pound (454g) jumbo lump crab meat, picked over for shells
- 1/4 cup (60g) fresh bread crumbs
- 2 tablespoons (30g) mayonnaise
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon (5g) Old Bay seasoning
- 1/2 teaspoon (2.5g) dry mustard powder
- 1/4 teaspoon (1.5g) cayenne pepper
- 1 large egg yolk
- 2 tablespoons (8g) fresh parsley, finely chopped
- 1 teaspoon (5g) lemon zest
- 1 tablespoon (15ml) fresh lemon juice
- salt and black pepper to taste
- 2 tablespoons (30ml) vegetable oil for pan frying
- Additional bread crumbs for coating if needed
Instructions
- 1
Gently place crab meat in a large mixing bowl, being careful not to break up the lumps more than necessary.
- 2
In a small bowl, combine mayonnaise, Worcestershire sauce, Old Bay seasoning, dry mustard, cayenne pepper, and egg yolk and whisk until smooth.
- 3
Pour the mayonnaise mixture over the crab meat and sprinkle with bread crumbs, parsley, lemon zest, and lemon juice.
- 4
Fold everything together gently with a rubber spatula, making 2 to 3 passes through the mixture until just combined and the crab lumps remain visible. Do not overmix or the cakes will be dense.
- 5
Form the mixture into 8 cakes, each about 2 inches (5cm) wide and 1 inch (2.5cm) thick, handling gently so they stay chunky. Refrigerate for at least 30 minutes or up to 4 hours.
- 6
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 7
Carefully place crab cakes into the hot oil and cook for 3 to 4 minutes per side until golden brown and crispy on the exterior, gently pressing once with a spatula to help them hold together.
- 8
Transfer to a paper towel-lined plate to drain excess oil and cool slightly before serving.