About the Recipe
A true Maryland crab cake is all about the crab. Lightly bound, gently seasoned, and cooked to let the sweet lump meat shine, this recipe keeps things simple and respectful to the ingredient. Crisp on the outside, tender inside, and unmistakably Maryland.
Ingredients
1 lb jumbo lump blue crab meat, picked over (meaning check for shells)
1 large egg
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh parsley, finely chopped
2 tablespoons Bread crumbs
Optional 1 teaspoon lemon juice (fresh is better)
Lemon wedges for serving
Preparation
Mix the Binder In a bowl, whisk together egg, mayonnaise, yellow mustard, Worcestershire, Old Bay, parsley, and lemon juice if using.
Add Crab Gently Fold in crab meat carefully to keep lumps intact. Sprinkle in bread crumbs just until the mixture holds together. Do not overmix. This should be more wet feeling. We do not want to use to much filler. If you feel it is to wet and not coming together (this could be due to the moister in the crab) slowly introduce more bread crumbs.
Form the Cakes Shape into 4 large crab cakes. Place on a tray and refrigerate for 15 minutes to help set.
Cook Heat a thin layer of oil in a nonstick pan over medium heat or bake at 425°F on a lined sheet tray.
Pan cook: 5–6 minutes per side until golden
Bake(broli): 12–15 minutes until lightly browned and heated through
Serve Plate immediately with lemon wedges. Serve plain or with a light remoulade or tartar sauce. Add more old bay if you must!
Notes
Jumbo lump only. Backfin works (this is an eastern shore style will taste more fishy) but never claw meat
Less binder equals better crab cakes
Maryland crab cakes should taste like crab, not seasoning
NO, we do not add peppers, onions, or whatever else crazy people do. That will not be a Maryland Style