Maryland Crab Cakes
Craving something delicious? Discover the ultimate comfort food with Maryland Crab Cakes. Crispy on the outside and tender on the inside, these cakes are packed with flavor, making them perfect for any occasion. Enjoy a taste of the Chesapeake that you won't be able to resist!
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
Ingredients
- 1 pound jumbo lump crab
- 1 large egg
- 1.5 teaspoons Old Bay seasoning
- 1.5 teaspoons Worcestershire sauce
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon finely minced parsley
- 1 cup buttered cracker breadcrumbs
- 1/4 cup oil
- 1 cup béchamel sauce
- 2 teaspoons yellow mustard
- 2 teaspoons whole grain mustard
Instructions
- Begin by gently combining the jumbo lump crab, egg, Old Bay seasoning, Worcestershire sauce, mayonnaise, Dijon mustard, and 2/3 cup of the cracker crumbs in a large mixing bowl. Make sure to mix everything together thoroughly, but do it gently to keep the crab meat intact. This is the heart of your Maryland Crab Cakes.
- Once combined, take a scoop of the mixture and roll it into a tight ball. Gently press down on the ball to flatten it slightly. You’ll want to form six crab cakes in total, ensuring they’re roughly the same size for even cooking.
- Next, coat each crab cake in the remaining cracker crumbs. This will give them a lovely, crispy exterior when cooked. Place the coated crab cakes on a plate or a cookie sheet lined with parchment paper to keep them from sticking.
- In a large frying pan, pour in the oil and heat it over medium heat. You’ll know it’s ready when you can feel the warmth radiating from the pan.
- Carefully add the crab cakes to the hot oil, spacing them out to ensure they’re not touching. Cook them for about 3 to 4 minutes on each side, or until they turn golden brown and are heated through. Keep an eye on them, as you want that perfect crispiness without burning.
- Once cooked, remove the crab cakes from the pan and let them drain on a rack or paper towels. This step is important as it helps get rid of any excess oil.
- While the crab cakes are resting, it's time to prepare the béchamel sauce. Heat 1 cup of béchamel sauce in a sauté pan until it’s hot. Gradually whisk in the yellow mustard and whole grain mustard until everything is well combined. This creamy sauce will be a delightful accompaniment to your crab cakes.
- Serve your Maryland Crab Cakes alongside the mustard béchamel sauce, drizzling it over the cakes or serving it on the side. Optionally, garnish the cakes with some chopped parsley for a touch of color and freshness.
Notes
- Tip 1: When forming the cakes, make sure to handle the mixture gently. This prevents the cakes from falling apart while cooking.
- Tip 2: Ensure there's enough mayonnaise and egg in the mixture to help the cakes hold together during cooking.
- Tip 3: Frying is preferred for flavor, but if baking, use a parchment-lined tray at 375 degrees for about 13 to 18 minutes.
- Tip 4: When placing the crab cakes in the pan, do so one at a time, ensuring they have space to cook evenly and crisp up.
- Tip 5: You can prepare the cakes up to one hour ahead and keep them warm in the oven at 225 degrees.