Effortless Maryland Crab Cake (Print Version)
# Ingredients:
→ Mix Components
01 -
1 tsp Old Bay spice blend
02 -
1 egg, large
03 -
1 lb picked-over crab meat
04 -
1/2 cup breadcrumb mixture with spices
05 -
1 tbsp fresh parsley, minced
06 -
1 tbsp Dijon mustard
07 -
1/4 cup mayo
08 -
1 tsp Worcestershire sauce
09 -
A pinch of salt and pepper
10 -
1 tbsp lemon juice
→ Cooking and Serving Prep
11 -
Lemon wedges for garnish
12 -
Mayonnaise for dipping
13 -
Neutral oil like canola or vegetable, for frying
# Instructions:
01 -
Whisk together the mayo, egg, Dijon, parsley, Old Bay, lemon juice, Worcestershire sauce, and some salt and pepper in a small bowl until smooth.
02 -
Pour the wet mix over the crab and breadcrumbs in a larger bowl. Carefully fold it all together with a spoon or hands until just mixed (don’t overdo it; keep those crab chunks!).
03 -
Turn the mixture into six to eight patties. Each should be around a half inch thick and about 3 inches across. Lay them flat on a plate or tray.
04 -
Let the patties chill for at least half an hour in the refrigerator. This is key to keeping them intact when frying.
05 -
Add some oil to a frying pan and heat it over medium to medium-high heat. When ready, cook the crab cakes for about 4 to 5 minutes on each side, or until crispy and golden.
06 -
Set the cooked patties on a plate lined with paper towels to soak up extra oil. They’re best served warm with lemon and extra mayo.
# Notes:
01 -
Keep the fillers to a minimum so that the crab meat flavor shines.
02 -
Give your dipping mayo a spicy twist by stirring in some hot sauce.
03 -
A crisp side salad or coleslaw pairs perfectly with these.
04 -
Don’t skip chilling! It’s a make-or-break trick for maintaining patty shape.