Description
Delicious Maryland crab cakes featuring fresh lump crab meat, lightly seasoned and pan-fried to golden perfection.
Ingredients
Scale
- 2 large eggs (room temperature)
- 2½ tablespoons premium mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery
- 2 tablespoons fresh parsley (chopped)
- 1 pound lump crab meat (carefully picked)
- ½ cup panko breadcrumbs
- Vegetable oil (for cooking)
- 1 cup premium mayonnaise (for sauce)
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1–2 tablespoons fresh lemon juice
- Salt and pepper (to taste)
Instructions
- Prepare the Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup.
- Mix the Base: In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, diced celery, and parsley. Mix thoroughly.
- Incorporate the Crab: Gently fold in the lump crab meat and panko breadcrumbs using a rubber spatula. Be cautious not to break apart the delicate crab pieces during this step.
- Shape the Cakes: Form the mixture into six uniform crab cakes, each about ½ cup in size, and place them on the prepared baking sheet.
- Chill: Cover the cakes and refrigerate for at least one hour. This helps them set appropriately for cooking.
- Cook: Heat vegetable oil in a nonstick pan over medium heat. Cook the crab cakes for 3-5 minutes on each side until they are golden brown and heated through.
Notes
For best results, use fresh lump crab meat and do not skip the chilling step to help maintain the shape while cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg