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Delmarva Crab Cakes

Delmarva Crab Cakes recipe image
These authentic Delmarva crab cakes celebrate the simple elegance of fresh lump crabmeat. Bound with a light bchamel sauce, Dijon mustard, and a hint of Worcestershire, the mixture is delicate yet flavorful. The cakes are dredged in flour, dipped in egg, and coated in seasoned breadcrumbs before pan-frying to a golden crisp. The result is a contrast between the crunchy exterior and the sweet, succulent crab inside. Perfect for a summer dinner party, a seafood boil companion, or a special weekend brunch. Serve with tartar sauce or lemon wedges for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 514.3
Description
These authentic Delmarva crab cakes celebrate the simple elegance of fresh lump crabmeat. Bound with a light bchamel sauce, Dijon mustard, and a hint of Worcestershire, the mixture is delicate yet flavorful. The cakes are dredged in flour, dipped in egg, and coated in seasoned breadcrumbs before pan-frying to a golden crisp. The result is a contrast between the crunchy exterior and the sweet, succulent crab inside. Perfect for a summer dinner party, a seafood boil companion, or a special weekend brunch. Serve with tartar sauce or lemon wedges for the best experience.
Ingredients
  • 1 pound Crabmeat
  • 2 tablespoon Lemon juice
  • 3 Eggs
  • 2 tablespoon Mayo
  • 1 cup Breadcrumbs
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 teaspoon Dry mustard
  • 2 teaspoon Worchestershire sauce
  • 3/4 cup Milk
  • 1/4 cup Flour
  • 1 teaspoon Paprika
Directions
  1. 1
    Pick through the crabmeat carefully to remove any small shells or cartilage.
  2. 2
    Place the crabmeat in a large bowl and gently sprinkle with lemon juice.
  3. 3
    In a small saucepan, melt butter and whisk in flour to form a roux; cook for one minute.
  4. 4
    Gradually whisk in 1/2 cup of milk, cooking over medium heat until the sauce thickens.
  5. 5
    Remove the sauce from heat and let it cool completely.
  6. 6
    In a separate bowl, beat two eggs and mix in the cooled bchamel sauce.
  7. 7
    Stir in mayonnaise, 1/4 cup breadcrumbs, salt, pepper, dry mustard, and Worcestershire sauce.
  8. 8
    Gently fold the seasoned sauce mixture into the crabmeat until just combined.
  9. 9
    Refrigerate the mixture for at least 30 minutes to firm up.
  10. 10
    Form the mixture into 9 to 12 patties of equal size.
  11. 11
    In a shallow dish, beat the remaining egg with the remaining milk.
  12. 12
    Set out three shallow dishes: one with flour, one with the egg-milk mixture, and one with the remaining breadcrumbs mixed with paprika.
  13. 13
    Dredge each patty in flour, shaking off excess, then dip in the egg mixture.
  14. 14
    Coat thoroughly in the breadcrumb-paprika mixture, pressing gently to adhere.
  15. 15
    Heat oil or shortening in a large skillet over medium-high heat.
  16. 16
    Fry the crab cakes in batches until golden brown and cooked through, about 3-4 minutes per side.
  17. 17
    Drain on paper towels and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 514.3kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 3.0g15%
Cholesterol 222.4mg75%
Sodium 5696.0mg238%
Total Carbohydrate 61.2g21%
Dietary Fiber 5.2g21%
Sugars 3.4g
Protein 35.9g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab cakes, delmarva, maryland, seafood, lump crabmeat, pan-fried, breadcrumb coating, spicy crab, appetizer, dinner party, summer recipe, classic, comfort food, lemon, mustard, worcestershire, paprika, crispy, tender, homemade, easy seafood
Read it online: https://www.chefs-mate.com/recipe/delmarva-crab-cakes/