Maryland-Style Crab Cakes

Introduction:
Indulge in the classic taste of Maryland with these Maryland-Style Crab Cakes! Featuring lump crab meat mixed with a blend of seasonings, herbs, and a touch of mayonnaise, these crab cakes are pan-fried to a perfect golden brown. They’re tender on the inside with a crisp exterior, making them an irresistible choice for a special dinner or casual gathering.

Why You’ll Love This Recipe:

• Authentic flavor: Classic Maryland seasoning for a true taste of the Chesapeake Bay.
• Easy to make: Simple ingredients and straightforward preparation.
• Impressive: Perfect for entertaining guests or enjoying a special meal.
• Customizable: Adjust spices and herbs to suit your taste.

Ingredients:

• 1 lb lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil (for frying)

Instructions:

1. Prepare the Crab Mixture:

• In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.

1. Add Crab Meat and Herbs:

• Gently fold in the lump crab meat and chopped parsley, being careful not to break up the crab meat too much. Stir until the crab meat is evenly coated with the mixture.

1. Shape the Crab Cakes:

• Divide the crab mixture into 8 portions and shape each into a patty, about 1/2 to 3/4 inch thick. Press each patty into the panko breadcrumbs to coat both sides.

1. Chill:

• Place the crab cakes on a plate and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.

1. Cook the Crab Cakes:

• Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.

1. Serve:

• Transfer the crab cakes to a paper-towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce or side dishes.

Tips for Success:

• Crab Meat: Use high-quality lump crab meat for the best flavor and texture.
• Chilling: Don’t skip the chilling step; it helps the crab cakes stay together.
• Frying: Ensure your skillet is hot enough before adding the crab cakes for a crispy exterior.

Recipe Variations:

• Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the crab mixture for some extra heat.
• Herb Variation: Experiment with different herbs like dill or chives for a unique twist.
• Baked Version: For a healthier option, bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Serving Suggestions:

• Dipping Sauces: Serve with tartar sauce, remoulade, or a squeeze of fresh lemon juice.
• Sides: Pair with a simple green salad, coleslaw, or roasted vegetables.
• Buns: Enjoy as a crab cake sandwich with lettuce, tomato, and a dollop of sauce.

Freezing and Storage:

• Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze uncooked crab cakes on a baking sheet until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the refrigerator before cooking.
• Reheating: Reheat crab cakes in a skillet over medium heat until warmed through and crispy, or bake at 350°F (175°C) for 10-15 minutes.

Special Equipment:

• Skillet: For frying the crab cakes.
• Mixing Bowls: For preparing the crab mixture.

FAQ:

• Can I use canned crab meat?
  Yes, but make sure to choose high-quality canned crab meat and drain it well to avoid excess moisture.
• Can I make these crab cakes ahead of time?
  Yes, you can prepare and shape the crab cakes in advance and refrigerate them until ready to cook.
• What can I substitute for Old Bay seasoning?
  You can use a blend of celery salt, paprika, black pepper, and a pinch of cayenne pepper if you don’t have Old Bay seasoning.

Preparation Time:

• 15 minutes for mixing and shaping the crab cakes.

Cook Time:

• 8 minutes (4 minutes per side for frying).

Total Time:

• 50 minutes (including chilling time).

Nutrition Information (per serving, assuming 8 servings):

• Calories: 250
• Protein: 17g
• Carbohydrates: 12g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 80mg
• Sodium: 600mg
• Fiber: 1g
• Sugar: 1g

Maryland-Style Crab Cakes

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• Author: Julie
• Total Time: 50 minutes (including chilling time).

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Ingredients

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• 1 lb lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil (for frying)

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Instructions

• Prepare the Crab Mixture:
  • In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.
• Add Crab Meat and Herbs:
  • Gently fold in the lump crab meat and chopped parsley, being careful not to break up the crab meat too much. Stir until the crab meat is evenly coated with the mixture.
• Shape the Crab Cakes:
  • Divide the crab mixture into 8 portions and shape each into a patty, about 1/2 to 3/4 inch thick. Press each patty into the panko breadcrumbs to coat both sides.
• Chill:
  • Place the crab cakes on a plate and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
• Cook the Crab Cakes:
  • Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.
• Serve:
  • Transfer the crab cakes to a paper-towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce or side dishes.

• Prep Time: 15 minutes
• Cook Time: 8 minutes

Nutrition

• Serving Size: 8 servings
• Calories: 250 kcal
• Fat: 15g
• Carbohydrates: 12g
• Protein: 17g

Closing Notes:
Have you tried making these Maryland-Style Crab Cakes? We’d love to hear about your experience! Share your crab cake creations in the comments below and tag us on social media with your delicious dishes. Stay tuned for more fantastic recipes!