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Recipe

Classic Maryland Crab Cakes Recipe

Scott Phillips

Servings: four.

This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Ingredients

  • 1 lb. jumbo 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
  • 1/2 tsp. Worcestershire sauce Kosher salt
  • 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • Lemon wedges for serving

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 140
      Sodium (mg): 890
      Carbohydrates (g): 9
      Fiber (g): 0
      Protein (g): 23

Preparation

  • Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.
  • In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do 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 still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
  • Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat 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, Sweet Onion & Zucchini with Fresh Mint, and finish the meal with Marinated Peaches.

Reviews

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Reviews

  • Buster18 | 11/27/2016

    I grew up on the water in Maryland and crabs cakes were a staple in my diet. My family on my mother's side were waterman who crabbed and tonged oysters for a living. The recipe offered here is fine and I modified it slightly. First, I used crab meat in the same proportion you get picking crab, about 1/3 claw meat to body meat. This adds a level of sweetness you don't get with pure backfin meat. I also used plain old white Wonder bread for the crumbs and omitted Old Bay completely. Once I make my patties they go on wax paper on a cookie sheet to the freezer. When frozen I wrap them in plastic and then put them in zip lock bags until I'm ready to prepare. Cooking in 350 degree oil from frozen insures everything stays together. I would suggest trying lemon on a bite first before hitting the whole crab cake, I've never seen anyone put lemon on them before.

  • Buster18 | 11/27/2016

    I grew up on the water in Maryland and Crabs Cakes were a staple in my diet. My family on my mother's side were waterman who Crabbed and tonged oysters for a living. The recipe offered here is fine and I modified it slightly. First, I used crab meat in the same proportion you get picking crab, about 1/3 claw meat to body meat. This adds a level of sweetness you don't get with pure backfin meat. I also used plain old white Wonder bread for the crumbs and omitted Old Bay completely. Once I make my patties they go on wax paper on a cookie sheet to the freezer. When frozen I wrap them in plastic and then put them in zip lock bags until I'm ready to prepare. Cooking in 350 degree oil from frozen insures everything stays together. I would suggest trying lemon on a bite first before hitting the whole crab cake, I've never seen anyone put lemon on them before.

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