Maryland Crab Cakes are a culinary treasure that hails from the Chesapeake Bay area, specifically Maryland. These crab cakes are known for their deliciously savory flavor, delicate texture, and rich crab meat. Here’s a detailed description of how they’re typically made:
To start, you’ll need high-quality lump crab meat, preferably from blue crabs native to the Chesapeake Bay. You’ll also need breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper.
Begin by carefully picking through the crab meat to remove any shells or cartilage, being careful not to break up the lumps too much. Place the crab meat in a large mixing bowl.
In a separate bowl, mix together the breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper. This mixture serves as the binding agent and adds flavor to the crab cakes.
Gently fold the breadcrumb mixture into the crab meat, being careful not to overmix. You want to maintain the large lumps of crab meat for the best texture.
Form the crab mixture into patties, about 1/2 to 3/4 inch thick, and place them on a baking sheet lined with parchment paper. Chill the crab cakes in the refrigerator for at least 30 minutes to help them firm up.
When ready to cook, heat a skillet over medium-high heat and add a small amount of oil or butter. Cook the crab cakes in batches for about 4-5 minutes per side, or until they are golden brown and heated through.
Serve the Maryland Crab Cakes hot, accompanied by a squeeze of lemon juice and perhaps a side of tartar sauce or remoulade. These crab cakes are a true delicacy, showcasing the sweet and delicate flavor of the crab meat with just the right amount of seasoning to enhance its natural taste.
ingredients
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil
DIRECTIONS:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve