Best Maryland Crab Cake Recipe Ever
This is the best Maryland Crab Cake recipe you will find, made with the finest local lump crab meat and is easy to make, and pack a punch of flavor.These crab cakes are low on ingredients but high on taste, making them the perfect addition to any seafood feast. Whether you're a seasoned seafood chef or a crab cake novice, this step-by-step recipe will guide you through the process of creating the perfect crab cake. So let's get cooking and savor the taste of the Chesapeake Bay with our delicious Maryland Crab Cakes!
Ingredients
- 1 lb crab meat, Maryland jumbo lump
- 5 ea saltine crackers, crushed [ You can substitute crackers with 1/2 cup of Panko bread crumbs]
- 4 tbsp mayonaisse
- 1 ea egg, beaten
- 1 tbsp parsley, chopped
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp mustard, prepared
Instructions
- Combine crushed crackers, egg, mayo, parsley, Worcestershire sauce, mustard, and Old Bay seasoning and blend with a rubber spatula
- Gently add in crabmeat to ensure you don't break up the lumps of crab meat
- Hand mold the crab meat mixture into cakes to the size you desire. 4 – 6 cakes is the norm.
- Set your oven heat to broil and raise your baking rack to about 10" from the heating element.
- Once the oven has reached temperature, place the baking sheet with crab cakes in the oven and bake for 12 – 15 minutes until golden brown.
- Remove from heat and serve with vegetables, on a hamburger bun with lettuce and a slice of tomato.
- Consider serving your crab cakes with lemon wedges, dipping sauce, tartar sauce, or Remoulade sauce.
Notes
If you prefer to fry your Maryland crab cakes instead of broiling them, here are some steps you can follow:
- Using a large saute pan set at medium heat, combine a tablespoon of olive oil with half a stick of butter.
- Once the butter has melted, gently place the crab cakes in the pan and cook for 5 minutes on each side, or until golden brown.
- Remove from heat and place on a cooling rack for 5 minutes and serve.
- Serve on hamburger buns for the ultimate crab cake sandwich, or plate with crunchy coleslaw, a simple green salad with a light vinaigrette dressing, or spoon cornbread for an amazing crab cake platter.
Tips for cooking the perfect Maryland crab cakes
- Use fresh, high-quality crab meat. Lump crabmeat has a sweet and delicate flavor. Look for crabmeat that is fresh, or choose pasteurized crabmeat if fresh is not available.
- Don’t overmix the ingredients. When making the crab cake mixture, be careful not to overmix the ingredients. Overmixing can cause the crab cakes to become too dense and heavy.
- Use a light hand when shaping the cakes. Gently press the crab cake mixture into the desired shape, using your hands or a cookie cutter. Avoid packing the mixture too tightly, as this can make the crab cakes dense and heavy.
- Preheat your cooking surface. Whether you’re grilling, frying, or broiling the crab cakes, be sure to preheat your cooking surface to the desired temperature. This will help the crab cakes cook evenly and achieve a crispy, golden-brown exterior.
- If using a skillet, cook crab cakes over medium-high heat. To achieve a crispy exterior and a moist, flaky interior, cook the crab cakes over medium-high heat. This will allow the outside to brown and crisp up while the inside remains moist and tender.
- Serve the crab cakes immediately. Serve them immediately after cooking. Enjoy your crab feast!
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