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Northern Neck Crab Cakes

This crab cake recipe is based on my Grandmother's recipe and is a favorite use for lump blue crab meat. These Maryland style crab cakes are straight from the Chesapeake Bay and they're the best.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 482 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound lump crabmeat picked over, any shells or cartilage removed
  • 1 stalk celery minced
  • ¼ cup onion minced
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 1 ½ cups fresh breadcrumbs
  • 1 ½ teaspoons Old Bay seasoning or Chesapeake Bay seasoning
  • 1 tablespoon worchestershire
  • 1 tablespoon mayonnaise
  • 1 tablespoon parsley minced
  • 1 egg lightly beaten
  • a few drops of hot sauce to taste optional
  • 2 teaspoons fresh lemon juice
  • ½ cup Wondra flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • canola oil and butter for frying

Instructions

    Cup of Yum
  1. In a small skillet, heat two teaspoons olive oil over medium heat. Add celery, onion and salt. Cook until the liquid has evaporated and the celery and onions are translucent.
  2. In a medium bowl combine celery mixture with fresh breadcrumbs. Toss to combine. Add Old Bay, worchestershire, parsley, mayonnaise, egg, hot sauce and lemon juice. Toss lightly to combine.
  3. Add crabmeat and very carefully using your hands so as not to break apart the lumps of crab, combine with the breadcrumb mixture. Refrigerate for 30 minutes. (Refrigerating helps the mixture to stick together a little better).
  4. Remove crab mixture from the refrigerator. Divide the mixture into six equal portions and carefully form each into individual cakes, about 3/4" thick. Place crab cakes onto a clean sheet pan (that will fit into the freezer). Transfer the sheet pan to the freezer for 20 minutes -- again to help the crab cakes hold together.
  5. Add the Wondra flour, salt and pepper to a shallow bowl. Place a crab cake in the flour and lightly press into the flour to create a coating (try NOT TO COAT THE SIDES) flip and press flour onto the other side.
  6. Heat a cast iron skillet or heavy pan over medium heat. Add a small pat of butter and a teaspoon of canola oil for each batch of crab cakes. When the butter starts to foam, swirl the mixture around in the pan so the bottom is well coated. Add 2 crab cakes at a time to the pan and cook for 3-4 minutes per side. Do not fuss with the crab cakes. Once you put it in the pan avoid the temptation to poke, prod or otherwise mess with it. When crab cakes are fragrant and browned, use a thin, pliable spatula (I use a fish spatula) and place one hand on top of the crab cake, while you swiftly lift the cake with your spatula. Flip the crab cake onto the uncooked side into the pan. Repeat for the other cake. Cook an additional 3-4 minutes. Transfer (carefully) crab cakes to a paper towel lined (2-3 paper towels thick) sheet pan.
  7. I make a big deal about flipping because this is an expensive ingredient and you don't want the cakes to fall apart.
  8. Repeat the process with the remaining crab cakes.

Notes

  • To make fresh breadcrumbs, tear 2 slices of bread into chunks and transfer them to the bowl of a mini food processor. Pulse until medium crumbs are formed.I cook my crab cakes in a small cast iron skillet, doing two at a time. This is so that I have better control over my cooking. Crab cakes are fragile and by crowding too many in a skillet, you run the risk of burning them, or having them fall apart or crumble. Take your time and cook them in batches.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 85g (28%) Protein 31g (62%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 52mg (17%) Sodium 1597mg (67%) Potassium 293mg (8%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 80IU (2%) Vitamin C 28.5mg (32%) Calcium 70mg (7%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 85g 28%
Protein 31g 62%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 1597mg 67%
Potassium 293mg 6%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 80IU 2%
Vitamin C 28.5mg 32%
Calcium 70mg 7%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.