I like how summery and fresh these Crab Cakes are. They remind me of the amazingly fresh seafood we ate at the beach during the summer season. These classic cakes are perfectly golden and crispy on both sides. And they are best served with a homemade tartar sauce and fresh lemon.
INGREDIENTS
1 pound backfin or lump crab meat
2 large eggs, beaten
1/2 cup panko breadcrumbs or seasoned breadcrumbs
3 tablespoons mayonnaise
2 tablespoons fresh parsley, plus extra for garnish
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
vegetable oil or unsalted butter, for frying
Kosher salt and freshly ground pepper, to taste
lemon (wedges), garnish, optional
For the Tartar Sauce
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon red onion, minced
1 tablespoon sweet pickle relish
1 teaspoon dijon mustard
How to make Classic Maryland Crab Cakes
Step 1: Use a parchment paper to line a baking sheet.
Step 2: Stir the beaten eggs, mayonnaise, mustard, parsley, and Worcestershire sauce in a large bowl.
Step 3: Add in the Old Bay seasoning, salt, and pepper. Mix until well combined.
Step 4: Add the crab meat and panko breadcrumbs.
Step 5: Lightly fold the mixture into the egg mixture. When folding make sure to not shred the crab meat.
Step 6: Scoop and form the mixture into 6 crab cakes. Place each cake onto the prepared baking sheet,
Step 7: Cover the cakes with plastic wrap. Place inside the fridge to chill for an hour or until you are ready to prepare or cook.
Step 8: In a large non-stick skillet, heat 2 to 3 tablespoons of canola oil or butter over medium-high heat. Drop the crab cakes onto the oil and fry for 3 to 5 minutes on each side or until golden brown and cooked through. Don’t overcrowd the crab cakes. You can cook in batches if necessary.
Step 9: Serve hot with tartar sauce and some fresh lemon. Enjoy!
Ingredients
- 1 pound backfin or lump crab meat
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs or seasoned breadcrumbs
- 3 tablespoons mayonnaise
- 2 tablespoons fresh parsley, plus extra for garnish
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- vegetable oil or unsalted butter, for frying
- Kosher salt and freshly ground pepper, to taste
- lemon (wedges), garnish, optional
- For the Tartar Sauce
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon red onion, minced
- 1 tablespoon sweet pickle relish
- 1 teaspoon dijon mustard
Instructions
Step 1: Use a parchment paper to line a baking sheet.
Step 2: Stir the beaten eggs, mayonnaise, mustard, parsley, and Worcestershire sauce in a large bowl.
Step 3: Add in the Old Bay seasoning, salt, and pepper. Mix until well combined.
Step 4: Add the crab meat and panko breadcrumbs.
Step 5: Lightly fold the mixture into the egg mixture. When folding make sure to not shred the crab meat.
Step 6: Scoop and form the mixture into 6 crab cakes. Place each cake onto the prepared baking sheet,
Step 7: Cover the cakes with plastic wrap. Place inside the fridge to chill for an hour or until you are ready to prepare or cook.
Step 8: In a large non-stick skillet, heat 2 to 3 tablespoons of canola oil or butter over medium-high heat. Drop the crab cakes onto the oil and fry for 3 to 5 minutes on each side or until golden brown and cooked through. Don't overcrowd the crab cakes. You can cook in batches if necessary.
Step 9: Serve hot with tartar sauce and some fresh lemon. Enjoy!
