Discover the Ultimate Recipe for the Best Maryland Crab Cakes

Savor the taste of the Chesapeake Bay with our mouthwatering best Maryland crab cakes recipe. i will explain you how to make best Maryland crab cakes featuring with lump crab meat, Old Bay seasoning and more.

Best Maryland crab cake recipe that many people enjoy. This recipe makes approximately 4 crab cakes.

Ingredients Best Maryland Crab Cakes

1 pound of fresh lump crab meat

1/4 cup mayonnaise

1 egg, beaten

1 teaspoon Dijon mustard

1 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/2 cup breadcrumbs

2 tablespoons fresh parsley, finely chopped

1 tablespoon lemon juice 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup unsalted butter (for frying)

Instructions The Best Maryland Crab Cakes

1/ Check the crab meat for any shells or cartilage and remove them. Be careful not to break up the crab meat too much.

2/ In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, breadcrumbs, chopped parsley, lemon juice, salt, and black pepper. Mix well to form a consistent mixture.

3/ Gently fold the lump crab meat into the mixture, being careful not to break up the crab meat. You want to maintain those large, luscious chunks of crab.

4/ Shape the mixture into 4 crab cakes, about 1 inch thick, and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour to help the cakes firm up.

5/ In a large skillet, melt the unsalted butter over medium-high heat.

6/ Carefully transfer the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and heated through. Be gentle when flipping them to avoid breaking them apart.

7/ Once the crab cakes are nicely browned on both sides, remove them from the skillet and place them on paper towels to drain any excess butter.

8/ Serve the crab cakes hot with your choice of sauce (remoulade or tartar sauce) and lemon wedges.

Enjoy your homemade Best Maryland crab cakes! Some people like to add a bit of hot sauce for a kick, or you can experiment with different seasonings. Just remember to focus on highlighting the fresh crab meat.

Some Tips and Tricks For Making The Best Maryland Crab Cakes

Quality Crab Meat: Start with high-quality lump or jumbo lump crab meat. Look for fresh, domestic crab meat, and be sure to check for any shells or cartilage that may be present.

Minimal Filler: Use just enough filler (breadcrumbs, crackers, or even crushed saltine crackers) to bind the crab cakes together. The focus should be on the crab meat, so don’t overdo the filler.

Binding Ingredients: Mayonnaise, beaten egg, and Dijon mustard are common binding ingredients. They help hold the crab cakes together while adding flavor and moisture.

Old Bay Seasoning: Authentic best Maryland crab cakes are seasoned with Old Bay seasoning. Use this classic spice blend for an authentic taste, but adjust to your preference.

Worcestershire Sauce: A dash of Worcestershire sauce adds depth of flavor to your crab cakes.

Fresh Herbs: Fresh herbs like parsley or chives can enhance the flavor. Finely chop them and add them to the mixture.

Lemon Juice: A bit of fresh lemon juice adds a bright, zesty flavor that complements the crab meat well.

Handle Gently: When combining the ingredients, be gentle with the crab meat. You want to preserve those beautiful lumps of crab.

Chilling Time: Let the crab cake mixture chill in the refrigerator for at least an hour before forming the cakes. This helps them hold their shape while cooking.

Shape Carefully: When forming the crab cakes, use your hands to shape them into even patties. Again, be gentle to prevent the crab meat from breaking apart.

Pan-Fry or Broil: You can pan-fry the crab cakes in butter or oil, or broil them in the oven. Both methods work well. Cook until they’re golden brown on the outside and heated through inside.

Sauce: Serve with a side of remoulade or tartar sauce, and offer lemon wedges for extra flavor.

Experiment: Feel free to customize your crab cakes to your taste.

Fresh Ingredients: The key to the best crab cakes is using fresh, quality ingredients. Don’t skimp on the crab meat, and use fresh herbs and spices for the best flavor.

Common Mistakes To Avoid To Ensure They Turn Out Delicious And Authentic

Overusing Filler: Using too much filler (breadcrumbs or crackers) can overpower the crab flavor and make the crab cakes dry. Stick to a minimal amount of filler to bind the mixture together.

Low-Quality Crab Meat: Using poor-quality crab meat or imitation crab can result in subpar crab cakes. Always opt for fresh, high-quality lump or jumbo lump crab meat.

Overmixing: Avoid overmixing the crab meat and other ingredients. Gently fold the ingredients together to preserve the lumpiness of the crab meat.

Skipping Chilling Time: Failing to refrigerate the crab cake mixture before shaping and cooking can lead to fragile cakes that fall apart during cooking. Chilling for at least an hour helps them hold their shape.

Adding Too Much Mayonnaise: While mayonnaise adds moisture and flavor, too much can make the mixture too wet. Use it in moderation.

Ignoring Seasoning: Seasoning is essential in crab cakes. Don’t skimp on Old Bay seasoning, Worcestershire sauce, lemon juice, and fresh herbs. Proper seasoning enhances the taste.

Mishandling the Crab Meat: Be gentle when picking through the crab meat to remove shells and cartilage. Avoid breaking the crab meat into small pieces.

Inconsistent Cake Sizes: Ensure that your crab cakes are of uniform size and thickness. This helps them cook evenly.

Rushing the Cooking Process: Don’t rush the cooking process. Cook the crab cakes over medium heat, allowing them to develop a crispy crust while staying moist inside.

Flipping Too Often: Avoid flipping the crab cakes multiple times while cooking. Flip them once, and resist the urge to press them down. Let them develop a nice crust.

Not Using a Good Binding Agent: A combination of beaten egg, mayonnaise, and Dijon mustard is essential for binding the ingredients. Skipping these can lead to falling-apart crab cakes.

Overcrowding the Pan: Don’t overcrowd the pan when cooking multiple crab cakes. Give them space to cook evenly and develop a crust.

You can create the best Maryland crab cakes that are full of flavor and have the perfect texture.

Nutrition Facts

The Best Maryland crab cakes can vary depending on the recipe and serving size, but here’s a general idea of the nutrition profile for a typical 4-ounce Maryland crab cake:

• Calories: Approximately 200-250 calories
• Protein: About 15-20 grams
• Total Fat: 10-15 grams
• Saturated Fat: 2-4 grams
• Carbohydrates: 10-15 grams (mainly from breadcrumbs and fillers)
• Dietary Fiber: 1-2 grams
• Sugars: 1-2 grams
• Cholesterol: 40-60 milligrams
• Sodium: 400-600 milligrams (varies depending on the amount of Old Bay seasoning and salt used)
• Potassium: 150-200 milligrams
• Vitamin A: 2-4% of the Daily Value (DV)
• Vitamin C: 4-6% of the DV
• Calcium: 4-6% of the DV
• Iron: 4-6% of the DV

If you’re looking for more precise nutritional information, it’s a good idea to calculate it based on the exact ingredients and portions you use when making or consuming your crab cakes.