Maryland-Style Crab Cakes (Print Version)
# Ingredients:
→ For the Crab Cakes
01 -
1 lb lump crab meat (fresh, not imitation)
02 -
1/2 cup panko breadcrumbs (or crushed saltine crackers)
03 -
1 large egg
04 -
1/4 cup mayonnaise
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon paprika
10 -
1 tablespoon fresh parsley, chopped
11 -
1 teaspoon lemon juice
12 -
1 tablespoon unsalted butter (for cooking)
→ For Serving
13 -
Lemon wedges
14 -
Tartar sauce or remoulade
# Instructions:
01 -
In a large bowl, gently mix crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, parsley, and lemon juice until just combined. Be careful not to break up the crab meat too much.
02 -
Form the mixture into 4 large or 6 medium patties. Place on a plate and refrigerate for 30 minutes to help them hold their shape.
03 -
Heat butter in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
04 -
Preheat oven to 200°C (400°F). Bake on a parchment-lined sheet for 15-18 minutes, flipping once halfway through.
05 -
Serve crab cakes hot with lemon wedges and tartar sauce or remoulade. Pair with a side salad, coleslaw, or roasted veggies.
# Notes:
01 -
For crispier crab cakes, coat them lightly in extra breadcrumbs before frying.
02 -
Add 1/4 teaspoon cayenne pepper for extra spice.
03 -
Store leftovers in the fridge for up to 2 days or freeze for up to 3 months.