Maryland Crab Cakes
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Maryland Crab Cakes are a delicious and easy-to-make dish that’s perfect for an elegant dinner or a casual lunch.
These littles cakes are filled with jumbo lump crabmeat and seasoned with a simple blend of herbs and spices, making them a scrumptious treat.
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They are pan-fried to golden perfection, giving them a crispy exterior and a soft, creamy interior.
These delectable cakes are a surefire way to impress your guests and make any occasion one to remember.
They are savory, summery, and totally addictive 🙂
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Why I love Maryland Crab Cakes?
- Easy to make
- Looks like your favorite crab shack version
- Can add in what you like or leave out to make it more authentic
What makes Maryland crab cakes different?
Maryland-style crab cakes are made with no fillers which means they have very few binding ingredients or additives such as celery, carrots, bell peppers, or seasonings. They are also made with jumbo lump blue crab meat.
What is special about Maryland crabs?
Maryland crabs are special because of their unique coastal environment. The water is colder and more nutrient-rich. The crab must store fat due to their need for hibernation which in turn allows for the delicious crabmeat flavor.
How to serve Maryland Crab Cakes?
Traditional Maryland Crab Cakes are served with very little to no sauces. A squeeze of lemon, a small amount of salt and pepper seasoning, and possibly Worcestershire sauce, hot sauce, or aioli is all that is typically served alongside the crab cakes.
In addition to the cakes, you can serve other seafood such as scallops, salmon croquettes, or a shrimp and pasta dish. Some prefer a surf and turf combination of crab cakes and steak.
Tips:
- Use good crabmeat
- Don’t use too many fillers
- When using good crabmeat, you don’t need many seasonings
- Go light on sauces – let the crabmeat flavor stand out!
- Don’t overmix the crab – toss lightly.
- Do not overcook the cakes
Cakes:
If you like fillers, add-ins, and more seasonings, try these variations to the recipe:
- Celery
- Carrots
- Bell peppers
- Hot sauce
- Saltine crackers
- Zucchini
Ingredients:
- Lump crab meat
- Eggs
- Panko bread crumbs
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Green onions
- Salt and pepper to taste
- Olive oil
- Fresh chopped parsley for garnish
How to make Maryland Crab Cakes:
Step 1. In a large mixing bowl, combine the crab meat, eggs, bread crumbs, mayonnaise, mustard, Worcestershire sauce, old bay seasoning, green onions, and salt and pepper to taste. Mix until well combined.
Combine the crab meat and eggs.
Adding mayonnaise.
Adding old bay seasoning.
Adding green onions.
Adding worcestershire sauce.
Adding bread crumbs.
Step 2. Heat 2 Tbsp of olive oil in a large skillet over medium-high heat on the stove.
Step 3. Form the crab mixture into 8 patties and fry evenly on both sides until browned and cooked through.
Step 4. Serve with fresh chopped parsley for garnish. Enjoy!
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Maryland Crab Cakes
Ingredients
- 1 lb. Lump crab meat
- 2 Large eggs
- ½ C. Panko bread crumbs
- ¼ C. Mayonnaise
- 1 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- ¼ C. Chopped green onions
- Salt and pepper to taste
- 2 Tbsp. Olive oil
- Fresh chopped parsley for garnish
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Instructions
- In a large mixing bowl, combine the crab meat, eggs, bread crumbs, mayonnaise, mustard, worcestershire sauce, old bay seasoning, green onions and salt and pepper to taste. Mix until well combined.
- Heat 2 Tbsp of olive oil in a large skillet over medium-high heat on the stove.
- Form the crab mixture into 8 patties and fry evenly on both sides until browned and cooked through.
- Serve with fresh chopped parsley for garnish.
- Enjoy!
Nutrition
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How to store Maryland Crab Cakes?
Crab cakes can be stored in the refrigerator or the freezer.
- Refrigerator storage:
Store cooled cakes in an airtight container no longer than 2-3 days.
- Freezer storage:
Freeze cooked and cooled cakes wrapped individually in foil and then in an airtight container or plastic freezer bag for up to 3 months. Uncooked cakes may also be frozen. Just wrap each individual cake in foil and freeze the same way for up to 3 months. Be sure to label the container with date so you know when to use them.
How to reheat Maryland Crab Cakes?
If cakes were not wrapped in foil, be sure to place them in foil before reheating. Bake them at 375 degrees for about 15 minutes or until the center is heated through.
Can I make ahead Maryland Crab Cakes?
Maryland crab cakes can be made ahead and frozen until ready to make. Freezing will help hold them together as they are fragile until fried.
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