Why You’ll Love This Recipe
Made with jumbo lump crab, these crab cakes highlight the natural sweetness of the seafood without overwhelming it with fillers. The crispy exterior and tender interior make for an unforgettable bite, and the simple ingredients bring out the true essence of Maryland crab cakes. Perfect for seafood lovers!
Ingredients
- Fresh jumbo lump crab meat
- Mayonnaise
- Worcestershire sauce
- Dijon mustard
- Old Bay Seasoning (or coarse sea salt)
- Fresh lemon juice
- Panko bread crumbs
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Combine all ingredients, gently mixing the crab meat to avoid breaking up the lumps.
- Form the mixture into cakes, making sure they’re tightly packed but not overworked.
- Heat oil in a skillet over medium heat and fry the cakes until golden brown on both sides.
- Serve hot, with extra lemon wedges.
Servings and Timing
This recipe yields about 6-8 crab cakes. Prep time is 10 minutes, with cooking time around 10-12 minutes.
Variations
- Different Crab Meat: Use a mix of jumbo lump and backfin crab meat for a more economical option.
- Spicy Twist: Add a bit of hot sauce or cayenne pepper to the mixture for an added kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet over low heat until warmed through.
FAQs
1. Can I use imitation crab meat?
No, for the best results, use fresh or pasteurized crab meat.
2. Can I freeze crab cakes?
Yes, freeze uncooked crab cakes on a baking sheet before transferring to a freezer bag. Cook directly from frozen.
3. Can I bake these crab cakes instead of frying?
Yes, bake at 375°F for 15-20 minutes, flipping halfway through.
4. How do I keep crab cakes from falling apart?
Be gentle when mixing and form the cakes tightly, but don’t overwork them.
5. Can I use other seasonings instead of Old Bay?
Yes, you can substitute with other seafood seasonings or a mix of paprika, salt, and pepper.
Conclusion
These Maryland-style crab cakes are a true seafood delicacy, made with minimal ingredients to let the crab meat shine. With a crispy exterior and a juicy, tender center, they’re a treat anyone will love.
Jumbo Lump Maryland Crab Cakes
- Total Time: 20 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
These Maryland-style crab cakes are made with jumbo lump crab meat and seasoned with Old Bay, Dijon mustard, and fresh lemon juice. With minimal filler and a crispy golden exterior, these crab cakes let the natural sweetness of the crab shine through. Perfect for seafood lovers!
Ingredients
- Fresh jumbo lump crab meat
- Mayonnaise
- Worcestershire sauce
- Dijon mustard
- Old Bay Seasoning (or coarse sea salt)
- Fresh lemon juice
- Panko bread crumbs
Instructions
- Gently combine all ingredients, mixing the crab meat to avoid breaking up the lumps.
- Form the mixture into cakes, ensuring they are tightly packed but not overworked.
- Heat oil in a skillet over medium heat and fry the cakes until golden brown on both sides, about 5-6 minutes per side.
- Serve hot with extra lemon wedges for garnish.
Notes
- For a more economical option, mix jumbo lump and backfin crab meat.
- Add a dash of hot sauce or cayenne pepper for a spicy twist.
- Serve with a side of tartar sauce or a squeeze of fresh lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
