If you're looking to bring a taste of the Chesapeake Bay to your kitchen, these Golden Maryland Crab Cakes are the ticket. With fresh crab meat and a hint of Old Bay seasoning, they're perfect for a special dinner or a casual gathering.
Crab meat: The star of the show. Use fresh, high-quality crab meat for the best flavor. Avoid canned if possible.
Mayonnaise: Helps bind the mixture together while adding a rich, creamy texture.
Egg: Acts as a binder to hold the crab cakes together.
Dijon mustard: Adds a subtle tanginess that complements the sweetness of the crab.
Worcestershire sauce: Brings depth and umami to the mix.
Salt and black pepper: Essential seasonings that enhance all the flavors.
Lemon juice: Freshens up the taste and balances the richness.
Old Bay seasoning: A classic Maryland seasoning that gives these crab cakes their signature taste.
Parsley: Adds a fresh, herbaceous note to the mix.
Breadcrumbs: Provides structure without overpowering the crab flavor. Use just enough to bind.
Butter: For frying, gives the crab cakes a rich, golden crust.
Pair these crab cakes with a crisp, green salad tossed in a light vinaigrette. They're also wonderful with a side of coleslaw and some freshly baked corn muffins. For a full Maryland experience, serve with tartar sauce and lemon wedges.
Start by gently mixing the crab meat with mayonnaise, egg, Dijon mustard, Worcestershire sauce, salt, black pepper, lemon juice, Old Bay seasoning, and parsley in a large bowl. Take your time to fold everything together carefully so you don't break up the delicate crab meat.
Once your mixture is well combined, gradually fold in the breadcrumbs. You want the mixture to hold together but still be tender, so don't overdo it with the breadcrumbs.
With the mixture ready, shape it into 8 evenly sized patties. Be gentle and avoid compacting them too much; this helps keep them light and fluffy.
Heat a large skillet over medium heat and add the butter. Once melted and sizzling, place the crab cakes in the skillet. Fry them in batches, cooking each side for about 3-4 minutes until they're golden brown and crispy.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess butter. Serve immediately for the best texture and flavor.
Share