Fried Maryland Crab Cakes

When you are from Baltimore AND cooking is one of your favorite hobbies, you are bound to have a favorite crab cake recipe. This one is mine – and it’s one that I have considered my ‘secret recipe’ until now. So in honor of the Oriole’s win last night, I bring you the best recipe for a gourmet, jumbo lump, Maryland crab cake there is! Go O’s!!

You can pan fry or broil these crab cakes – either way they are sure to impress!

Ingredients: 

1  pound jumbo lump crabmeat
18-20 saltine crackers, crushed
1/2 cup mayonnaise
1 large egg, beaten 
2 tsp Old Bay seasoning
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp tabasco sauce
1/4 vegetable or canola oil 
Old Bay to garnish

The very first thing I do when making crab cakes or crab dip is to pick through the crabmeat to remove shells. Usually even pre-picked meat will have some larger pieces that we would rather do without when cooking!

Once the meat is picked through, set aside and in a new bowl mix the mayonnaise, large egg, dijon mustard, worcestershire sauce, and hot sauce.

 

Next, pre-crush the saltine crackers in a medium bowl. I used the heavy bottom of a small glass to crush my crackers.

 

Toss the crabmeat and saltine crackers together in a large bowl. Then pour the mayonnaise mixture over top, folding gently to mix. Cover and refrigerate for one hour (or up to 48 hours is making ahead of time!)

When ready to cook – form the crabmeat mixture into eight evenly sized patties. In the photo below I used half of my mixture to make just four patties.

In a large frying pan with raised sides, broil 1/4 cup oil to about 350 degrees F. 

Gently lay one crab cake at a time in the hot oil, gently pushing each one to prevent sticking.

Cook for about 3 minutes per cake and then gently flip each one with a slotted spatula or tongs.

Once the crab cakes are browned to your liking, remove and place on a paper-towel lined plate to absorb excess oil.

 

Serve immediately – garnish with lemon wedges or herbs. 

And serve alongside green veggies, with cocktail or tartar sauce if you like! Enjoy!!

Fried Maryland Crab Cakes
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Ingredients
  1. 1 pound jumbo lump crabmeat
  2. 18-20 saltine crackers, crushed
  3. 1/2 cup mayonnaise
  4. 1 large egg, beaten
  5. 2 tsp Old Bay seasoning
  6. 1 tbsp dijon mustard
  7. 1 tbsp worcestershire sauce
  8. 1/2 tsp tabasco sauce
  9. 1/4 vegetable or canola oil
  10. Old Bay to garnish
Instructions
  1. First, pick through crabmeat for any remaining shells.
  2. Once the meat is picked through, set aside and in a new bowl mix the mayonnaise, large egg, dijon mustard, worcestershire sauce, and hot sauce.
  3. Next, pre-crush the saltine crackers in a medium bowl. I used the heavy bottom of a small glass to crush my crackers.
  4. Toss the crabmeat and saltine crackers together in a large bowl. Then pour the mayonnaise mixture over top, folding gently to mix. Cover and refrigerate for one hour (or up to 48 hours is making ahead of time!)
  5. When ready to cook - form the crabmeat mixture into eight evenly sized patties. In the photo below I used half of my mixture to make just four patties.
  6. In a large frying pan with raised sides, broil 1/4 cup oil to about 350 degrees F.
  7. Gently lay one crab cake at a time in the hot oil, gently pushing each one to prevent sticking.
  8. Cook for about 3 minutes per cake and then gently flip each one with a slotted spatula or tongs.
  9. Once the crab cakes are browned to your liking, remove and place on a paper-towel lined plate to absorb excess oil.
  10. Serve immediately - garnish with lemon wedges or herbs.
Half Baked Cooks http://halfbakedcooks.com/

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