Description
Experience the authentic flavors of Maryland with these classic Maryland Crab Cakes. Made with lump crabmeat, a perfect blend of spices, and lightly fried to a golden crisp, these crab cakes are tender, flavorful, and perfect for any occasion.
Ingredients
Crab Cakes
- 3 tablespoons butter
- 1 small onion, finely chopped (about 1 cup)
- 16 Saltine crackers, crushed (plus more for coating; can substitute with panko)
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce (or to taste)
- 2 teaspoons fresh lemon juice (approximately 1/2 small lemon)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley (plus more for sprinkling over finished crab cakes)
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 pound jumbo or lump crabmeat, picked over for shells
Coating and Frying
- 1/2 cup panko (for coating or additional crushed Saltine crackers)
- Canola oil (for frying)
Instructions
- Sauté the onions: Heat butter in a skillet or sauté pan over medium heat. Add the finely chopped onion, reduce the heat to medium-low, and cook for 8-10 minutes until the onions are soft and lightly golden, avoiding browning. Transfer to a large bowl and allow to cool.
- Mix crab cake ingredients: To the cooled onions, stir in the crushed Saltine crackers, Old Bay seasoning, dry mustard, Worcestershire sauce, fresh lemon juice, mayonnaise, beaten egg, chopped parsley, salt, and freshly ground black pepper. Mix well to combine.
- Fold in crabmeat: Gently fold the lump crabmeat into the mixture, taking care not to break up the crab pieces too much to retain their texture.
- Form and chill cakes: Shape the mixture into 12 even-sized crab cakes. Place them on a tray and chill in the refrigerator for 1 hour, or for a quicker chill, freeze for 30 minutes. This helps them firm up for frying.
- Coat crab cakes: Coat each crab cake on both sides with panko breadcrumbs or additional crushed Saltine crackers to create a crisp outer crust.
- Heat oil: In a skillet or sauté pan, heat enough canola oil over medium-high heat to allow shallow frying.
- Fry crab cakes: Working in batches to avoid overcrowding, fry the crab cakes for about 2-3 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning or over-browning.
- Drain and garnish: Remove the crab cakes from the skillet and drain on a wire rack to maintain crispness. Repeat frying with remaining crab cakes. Sprinkle with fresh parsley before serving.
Notes
- Ensure to pick through the crabmeat carefully to remove any shells for a smooth texture.
- Do not overmix the crabmeat into the binder to keep the cakes light and chunky.
- Chilling the crab cakes before frying helps them hold their shape better while cooking.
- Adjust seasoning, especially Old Bay and Worcestershire, according to taste preference.
- Can be served with tartar sauce, remoulade, or lemon wedges for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American - Maryland
