Deliciously Flaky Maryland Crab Cakes
Indulge in the rich flavors of the Chesapeake Bay with these delectable Maryland crab cakes. Each cake boasts a perfect balance of dense yet flaky crab meat, expertly seasoned with Old Bay and Dijon mustard for a hint of sophistication. Served alone, nestled in a fresh sandwich, or alongside a crisp salad, these crab cakes are a versatile delight for any meal. Perfect for gatherings or as a comforting weeknight dinner, they're sure to impress both crab enthusiasts and casual diners alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Garlic, minced
1 1/2 teaspoons (minced)
Onion, minced
1 tablespoon (minced)
Celery, diced
1 tablespoon (diced)
Mayonnaise
2 tablespoons
Whole egg
1
Salt
1/8 teaspoon
Black pepper
1/8 teaspoon
Dijon mustard
1 teaspoon
Old Bay Seasoning
1 teaspoon
Bread crumbs
1/4 cup
Lump crabmeat
1 lb
Oil (for sautéing)
2 tablespoons
Instructions
1
In a large stainless-steel bowl, combine minced garlic, onion, celery, mayonnaise, whole egg, salt, black pepper, Dijon mustard, and Old Bay seasoning. Mix well until all ingredients are well incorporated.
2
Using gloved hands, gently fold in the lump crabmeat to preserve its delicate texture. Once combined, lightly incorporate the breadcrumbs to help bind the mixture.
3
On a clean work surface, spread a thin layer of plain breadcrumbs.
4
Using your hands, form the crab mixture into equal balls, approximately two inches in diameter. Place each ball onto the breadcrumbs.
5
Gently flatten each ball to create evenly shaped cakes that are about half an inch thick and three inches wide. Carefully round the edges for a smoother appearance.
6
Cover the prepared crab cakes and refrigerate for at least 30 minutes to allow them to firm up.
7
In a sauté pan, heat two tablespoons of oil over medium heat until hot. Gently slide in the crab cakes, cooking two at a time to avoid overcrowding.
8
Sear the cakes for approximately two to three minutes on one side until golden brown, then carefully turn them over and cook for another two to three minutes on the other side.
9
Reduce the heat to low and allow the crab cakes to simmer for an additional 5 to 8 minutes, ensuring they are heated through.
10
Serve the crab cakes warm, garnished with your choice of sauce or alongside fresh greens.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the key to the texture of these Maryland Crab Cakes?
The key is using lump crabmeat and folding it in gently with gloved hands to preserve its delicate, flaky texture.
What seasonings are used in this recipe?
These crab cakes are seasoned with Old Bay, Dijon mustard, minced garlic, salt, and black pepper.
Why do the crab cakes need to be refrigerated before cooking?
They should be refrigerated for at least 30 minutes to allow the mixture to firm up, which helps them hold their shape during sautéing.
What is the best way to cook these crab cakes?
The recipe recommends searing them in a sauté pan over medium heat for 2-3 minutes per side, then simmering on low for 5-8 minutes.
What kind of crabmeat should I buy?
For the best results, use high-quality lump crabmeat as specified in the ingredients list.
How do I prevent the crab cakes from falling apart?
The combination of mayonnaise, a whole egg, and breadcrumbs acts as a binder to keep the cakes together.
How big should each crab cake be?
Form the mixture into balls about 2 inches in diameter, then flatten them to be about 3 inches wide and half an inch thick.
What vegetables are included in the mixture?
The recipe includes 1 tablespoon of minced onion and 1 tablespoon of diced celery for flavor and crunch.
Can I serve these crab cakes in a sandwich?
Yes, they are versatile and can be served alone, in a fresh sandwich, or alongside a crisp salad.
What type of oil should I use for sautéing?
The recipe calls for 2 tablespoons of oil. A neutral oil with a high smoke point is generally best for sautéing.
How much garlic is required?
You will need 1 1/2 teaspoons of minced garlic.
What is the total amount of breadcrumbs needed?
The recipe uses 1/4 cup of breadcrumbs inside the mixture, plus extra spread on your work surface for coating.
How many eggs are in the recipe?
The recipe requires one whole egg to help bind the ingredients.
Should the crab cakes be cooked all at once?
It is recommended to cook them two at a time to avoid overcrowding the sauté pan.
What color should the crab cakes be when done?
They should be seared until they are a beautiful golden brown on both sides.
What role does the Dijon mustard play?
Dijon mustard adds a hint of sophistication and depth to the flavor profile.
How do I shape the edges of the cakes?
After flattening the balls, you should carefully round the edges by hand for a smoother, more professional appearance.
Is there a specific bowl type recommended?
The instructions suggest using a large stainless-steel bowl for mixing the ingredients.
How long is the final simmering stage?
After searing, reduce the heat to low and simmer for 5 to 8 minutes to ensure they are heated through.
What should I garnish the crab cakes with?
You can garnish them with your choice of sauce or serve them alongside fresh greens.
Are these crab cakes spicy?
They have a savory kick from the Old Bay seasoning and black pepper, but are generally considered flavorful rather than spicy.
How much crabmeat is needed for one batch?
The recipe calls for 1 lb of lump crabmeat.
Can I use regular mustard instead of Dijon?
While Dijon is recommended for its flavor, you could substitute it, though it may slightly change the taste profile.
Is the celery cooked before adding it to the mix?
No, the celery is diced and mixed in raw, providing a bit of texture.
How much salt is in the recipe?
The recipe uses a small amount, specifically 1/8 teaspoon of salt.
Can I bake these instead of frying?
The recipe instructions are specifically for sautéing, which provides the signature golden-brown crust.
What is the first step in making these?
The first step is combining the garlic, onion, celery, mayonnaise, egg, and seasonings in a bowl.
Do I need to wear gloves?
The instructions suggest using gloved hands to fold in the crabmeat gently and to shape the cakes.
Can I make these for a dinner party?
Yes, they are described as perfect for gatherings and sure to impress guests.
What is the serving size?
While the specific serving size isn't listed, 1 lb of crabmeat typically makes about 4 to 6 cakes depending on the thickness.