Maryland Crab Cakes
User Reviews
5
Maryland Crab Cakes
Description
The Maryland Crab Cakes recipe focuses on showcasing the delicate texture of jumbo lump crab meat enhanced by traditional seasoning such as Old Bay and Worcestershire sauce. Combining the crab with mayonnaise and egg binds the ingredients without overwhelming the natural flavor. Coating the cakes in buttered cracker crumbs crisps the exterior when pan-fried in neutral cooking oil, resulting in a golden crust encasing the tender filling.
The included optional sauce blends béchamel with yellow and whole grain mustard, adding a smooth and tangy accompaniment that highlights the subtle spices in the crab cakes. Cooking instructions allow for frying to achieve the best texture or baking as a gentler alternative. Drainage on a rack removes excess oil, preserving the cakes' crispness.
These crab cakes serve well as an appetizer or main dish, ideally eaten fresh to enjoy the contrast of crispy outside and moist interior. They can be kept warm briefly before serving and are suitable for making ahead with proper refrigeration or freezing, with guidance for reheating to retain their quality.
Handling the crab mixture gently and forming the cakes firmly help maintain their shape during cooking. The recipe advises about ideal cooking temperatures and noting that the crab cakes should not touch each other in the pan to ensure even browning. Storage and reheating advice help extend the usability of leftovers while preserving texture and flavor.
Ingredients
For the Crab Cakes:
- 1 pound crab meat jumbo lump
- 1 egg large
- 1 ½ teaspoons Old Bay seasoning
- 1 ½ teaspoons Worcestershire sauce
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon parsley finely minced
- 1 cup cracker breadcrumbs buttered
- ¼ cup neutral cooking oil generic cooking oil
For the Optional Sauce:
- 1 cup béchamel sauce
- 2 teaspoons yellow mustard
- 2 teaspoons whole grain mustard
Instructions
For Crab Cakes:
- Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
- Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
- Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
- Pour the oil into a large frying pan over medium heat.
- Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
- Set aside to drain on a rack or paper towels.
For the Sauce:
- Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
- Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Notes
- Handle the crab mixture carefully and press the cakes firmly to prevent falling apart during cooking.
- Ensure mayonnaise and egg are well mixed to help the crab cakes hold together.
- Fry in neutral oil for best flavor or bake at 375°F for 13–18 minutes on a parchment-lined tray if preferred.
- Cook crab cakes spaced apart in the pan to allow even crisping and prevent sticking.
- Drain fried crab cakes on a rack or paper towels to remove excess oil.
- Make crab cakes up to 1 hour ahead and keep warm in a 225°F oven on a sheet tray with a rack.
- Reheat by baking at 350°F for 3–4 minutes or microwaving until hot.
- Store cooked crab cakes in the refrigerator for up to 3 days or freeze for up to 2 months; thaw in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 870mg | 36% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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