What Is A Maryland Style Crab Cake

Servings: four.

This crab block is the real deal—no fussy stuff, no flavour disguises. Just pure, sweet crab meat, and lots of it. You add in only enough egg and fresh bread crumbs to demark the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same fourth dimension. Use merely enough Old Bay seasoning to requite a hint of its presence or it will overpower the crab.

Ingredients

ane lb. colossal lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
ane/ii tsp. Worcestershire sauce Kosher common salt
ane-i/4 cups fresh breadcrumbs (from soft white sandwich bread, such every bit Pepperidge Farm)
1 Tbs. chopped fresh apartment-foliage parsley
2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving

Calories (kcal) : 340
Fat Calories (kcal): 200
Fat (yard): 23
Saturated Fat (g): 6
Polyunsaturated Fat (g): seven
Monounsaturated Fat (g): 7
Cholesterol (mg): 140
Sodium (mg): 890
Carbohydrates (m): 9
Fiber (g): 0
Poly peptide (thousand): 23

Preparation

Drain the crabmeat, if necessary, and choice through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set up aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Former Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently intermission upwards the lumps with your fingers simply practice not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should all the same exist somewhat loose. Encompass with plastic wrap and refrigerate for 1 to three hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, oestrus the butter with the olive oil over medium oestrus. When the butter is frothy, add the cakes to the pan (eight should fit comfortably). Melt until nighttime golden brown on the underside, about 4 minutes. Flip the cakes, reduce the rut to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Serve with a sauté of Corn, Sweetness Onion & Zucchini with Fresh Mint, and finish the meal with Marinated Peaches.

(32 ratings) Read Reviews

Relieve to Recipe Box

Add Recipe Note

Saved

Add together to List

Add together Recipe Notation

Ingredient Spotlight

Reviews (33 reviews)

willnormac | 01/01/2021

Having grown up on Maryland's Eastern Shore, I accept to say that this gets the basics correct. The best bootleg crabcakes never used much beyond fresh lump backfin and just enough filler to hold it together. Of all the recipes I've seen online over the years, this comes closest to the real deal. Well done, Fine Cooking and Ms. Middleton!
italianrose987 | 07/02/2020

Love this recipe! Even without being able to find decent crab meat (no clue why? perhaps the Dutch don't swallow crab similar this? I had to buy canned) , it was a skilful recipe! The Old Bay seasoning makes information technology! We also used panko breadcrumbs, which gave it a overnice texture. Thanks!
PeachyD | 12/09/2019

I used this recipe for my first ever effort at crab cakes, to serve at the starting time Thanksgiving I've been in charge of. They were STELLAR! I also followed bstj8's recommendation and used saltine crackers instead of bread crumbs. Seriously, I had to slap my husband'southward manus abroad from the plate multiple times because he couldn't look to eat them.

I also seared them for a few minutes on medium-high heat with a mixture of butter and olive oil, then broiled them in the oven for about 10 minutes on 350 which helped get them evenly warm throughout.

Give thanks you for posting this recipe, information technology will exist used quite ofttimes!