Description
Maryland’s beloved baltimore crab cakes showcase pristine blue crab meat blended with classic seasoning. Crisp exteriors and delicate interiors promise a coastal culinary experience you’ll savor with pure delight.
Ingredients
Scale
- 1 lb (454 grams) lump crab meat (fresh or pasteurized, picked over for shells)
- ⅓ cup breadcrumbs (Panko or plain)
- 1 large egg
- 2 tbsps mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or more to taste)
- ½ tsp lemon juice
- 1 tbsp fresh parsley, chopped
- 2–3 tbsps vegetable oil (or butter)
- Lemon wedges
- Tartar sauce
Instructions
- Mixing Base: Whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice in a large bowl until thoroughly blended, creating a creamy foundation for the crab cakes.
- Combining Ingredients: Gently fold lump crab meat and breadcrumbs into the mixture, preserving the delicate meat’s texture and ensuring even distribution without breaking the crab pieces.
- Forming Patties: Shape the mixture into compact, uniform cakes approximately one inch thick, maintaining a solid structure that will hold together during cooking.
- Chilling Preparation: Refrigerate the formed cakes for 30 minutes to firm up the mixture, which helps prevent potential disintegration and enhances flavor melding.
- Cooking Process: Heat vegetable oil in a large skillet over medium heat, carefully placing the chilled crab cakes and cooking for 3-4 minutes per side until achieving a crisp, golden-brown exterior.
- Finishing Touch: Remove cakes with a supportive spatula, drain on paper towels to remove excess oil, and serve immediately with fresh lemon wedges and tartar sauce for a classic Baltimore-style presentation.
Notes
- Preserve Crab Texture: Handle lump crab meat gently to maintain its delicate, chunky consistency and prevent breaking during mixing and forming patties.
- Chill Before Cooking: Refrigerate crab cakes for 30 minutes to help them hold together, reducing the risk of falling apart during pan-frying and ensuring a crisp exterior.
- Optimize Binding Technique: Use minimal breadcrumbs and focus on quality binders like egg and mayonnaise to create cohesive cakes without losing the rich crab flavor.
- Control Cooking Temperature: Maintain medium heat while pan-frying to achieve a golden-brown crust without burning, ensuring even cooking and a crispy exterior.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 8 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 330
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg