Maryland crab cakes are a pound of lump crab meat folded with eggs, mayo, Old Bay, Dijon mustard, Worcestershire and panko, shaped, chilled for an hour, then pan-fried golden in about 10 minutes. Six cakes, 40 minutes plus chilling.
Chilling the shaped cakes for at least an hour before they touch the pan is the step that stops them falling apart. The binder firms up in the fridge and holds the crab together through the flip. Skip it and the cakes crumble the moment you try to turn them, no matter how careful you are with the spatula.
The filler is kept to half a cup of panko across a full pound of crab, which is less than most recipes use. That ratio is what makes these taste like crab instead of breadcrumbs. The author is specific about using lump rather than jumbo lump, because the oversized chunks in jumbo lump actually make the cakes harder to hold together.
Maryland Crab Cakes
Course: Dinner, AppetizersCuisine: AmericanDifficulty: Easy6
servings30
minutes10
minutes299
kcalFresh lump crab meat bound with eggs, mayo, Old Bay, Dijon, Worcestershire and just enough panko to hold, shaped into six cakes, chilled until firm, then pan-fried golden. Served with a quick homemade tartar sauce.
Ingredients
- For the crab cakes:
2 large eggs
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery
2 tablespoons finely chopped fresh flat-leaf parsley
1 lb lump crab meat, picked through for shell
1/2 cup panko
Vegetable or canola oil, for cooking
- For the quick tartar sauce:
1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1 to 2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions
- Make the binder:Whisk the eggs, mayo, mustard, Worcestershire, Old Bay, salt, celery and parsley in a large bowl until well combined.
- Fold in the crab:Add the crab meat and panko. Gently fold with a rubber spatula until just combined. Do not overmix or the crab will shred into flakes.
- Shape and chill:Form into 6 cakes, place on a lined baking sheet, cover and refrigerate for at least 1 hour.
- Pan fry:Heat a large nonstick pan over medium heat with a thin layer of oil. Cook the crab cakes for 3 to 5 minutes per side until golden brown, flipping carefully with a thin spatula.
- Make the tartar sauce:Whisk the mayo, relish, mustard, red onion and lemon juice together. Season with salt and pepper. Chill until ready to serve.
FAQs
Why did my crab cakes fall apart?
Three causes: they were not chilled long enough, you flipped too early, or there was not enough binder. A full hour in the fridge firms them up enough to hold through cooking. Wait until the first side is properly golden before flipping, and use a thin fish spatula so you get fully underneath.
Should you use lump or jumbo lump crab meat?
Lump. Jumbo lump is pricier and its oversized chunks actually make the cakes harder to hold together. Lump gives you generous pieces of crab that bind properly without needing extra filler. Backfin is a decent substitute if lump is unavailable, but avoid claw meat on its own.
Can you bake these instead of pan frying?
The author does not recommend it. Pan frying gives the golden crust and rich flavour that make these worth making. Baking cooks them through but the texture is noticeably different, and if you have already spent the money on good crab meat, the few extra minutes of pan frying are worth it.
Can you make these ahead or freeze them?
Yes to both. Uncooked shaped cakes keep in the fridge tightly covered for up to 24 hours, and freeze uncooked for up to 3 months. Thaw overnight in the fridge before cooking. Cooked leftovers keep for up to 3 days. The tartar sauce can be made up to 2 days ahead.
What should you serve with crab cakes?
The author pairs hers with tartar sauce, coleslaw, hush puppies, cornbread and peel-and-eat shrimp. Lemon wedges or cocktail sauce work as simpler alternatives to the tartar. A light green salad or French green beans round out the plate without competing with the crab.
