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Maryland Crab Cakes I

Maryland Crab Cakes I recipe image
These classic Maryland crab cakes celebrate the natural sweetness of lump crabmeat with a delicate blend of seasonings. Unlike heavy versions overloaded with fillers, this recipe uses just enough breadcrumbs and mayonnaise to bind the cakes, ensuring the crab remains the star. The addition of Worcestershire sauce and prepared mustard adds a subtle depth of flavor, while fresh parsley brings a bright, herbal note. Pan-fried until golden brown and crisp, these cakes offer a perfect contrast in textures. They are an elegant yet comforting dish, ideal for a special weeknight dinner, a brunch centerpiece, or a light summer meal served alongside a fresh green salad and lemon wedges.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 180.5
Description
These classic Maryland crab cakes celebrate the natural sweetness of lump crabmeat with a delicate blend of seasonings. Unlike heavy versions overloaded with fillers, this recipe uses just enough breadcrumbs and mayonnaise to bind the cakes, ensuring the crab remains the star. The addition of Worcestershire sauce and prepared mustard adds a subtle depth of flavor, while fresh parsley brings a bright, herbal note. Pan-fried until golden brown and crisp, these cakes offer a perfect contrast in textures. They are an elegant yet comforting dish, ideal for a special weeknight dinner, a brunch centerpiece, or a light summer meal served alongside a fresh green salad and lemon wedges.
Ingredients
  • 1 Egg, beaten
  • 4 tablespoon Mayonnaise
  • 1/3 cup Breadcrumbs
  • 1 tablespoon Minced fresh parsley
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Prepared mustard
  • 1 lb Lump crabmeat, picked through to remove cartilage
  • 1/4 cup Vegetable shortening for frying
  • 1 Lemon, cut into wedges (for garnish)
Directions
  1. 1
    In a large bowl, combine the beaten egg, mayonnaise, breadcrumbs, minced parsley, Worcestershire sauce, prepared mustard, salt, and freshly ground pepper. Mix well until smooth.
  2. 2
    Gently fold the lump crabmeat into the mixture, tossing carefully to coat without breaking up the lumps.
  3. 3
    Form the mixture into 6 equal-sized crab cakes.
  4. 4
    Lightly coat the crab cakes with additional breadcrumbs.
  5. 5
    Refrigerate the crab cakes for 15 minutes to help them hold their shape during cooking.
  6. 6
    Heat the vegetable shortening in a large skillet over medium-high heat until hot but not smoking.
  7. 7
    Fry the crab cakes for 3-4 minutes per side, or until golden brown and heated through.
  8. 8
    Transfer the crab cakes to paper towels to drain excess fat.
  9. 9
    Serve immediately with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180.5kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 1.8g9%
Cholesterol 2.1mg1%
Sodium 374.6mg16%
Total Carbohydrate 15.7g6%
Dietary Fiber 1.5g6%
Sugars 0.2g
Protein 2.7g6%

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

Note

Use high-quality lump crabmeat for the best texture and flavor. Pick through the meat carefully to ensure no shell fragments remain.

Do not overmix the crab meat to avoid a dense, paste-like consistency. Gentle handling is key.

For a healthier option, you can bake the crab cakes at 400&# 194;°F (200ðC) for 10-12 minutes, flipping halfway through, though they will not be as crispy.

Serve with a spicy remoulade sauce or tartar sauce for extra flavor.

Keywords: crab cakes, maryland crab, lump crabmeat, seafood, pan-fried, appetizer, dinner, brunch, american cuisine, crispy, lemon, parsley, mayonnaise, breadcrumbs, worcestershire, mustard, easy seafood, quick dinner, party food
Read it online: https://www.chefs-mate.com/recipe/maryland-crab-cakes-i/