This is a great recipe with lots of crab meat and very little breading as a binder - just enough to hold them together!
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The best Maryland Crab Cakes I ever ate were, of course, in Maryland. One restaurant in suburban Baltimore even prepares them breaded and deep-fried. Wow! At that particular restaurant, I was tempted to try that style, but opted for the traditional style instead. You'd probably be hard-pressed to find a restaurant in Maryland that doesn't serve crab cakes in one form or another. Well, maybe ethnic restaurants won't have them on the menu.
What makes it a Maryland Crab Cake?
In Maryland, crab cakes are made with lump blue crab, which is a species native to the Chesapeake Bay. If you can get blue crab, use it in this recipe for a true Maryland Crab Cake experience. If not, any lump crab will work, and fresh is always better than canned or frozen. Sometimes that's just not possible, so first opt for frozen, then canned.
This is a great recipe with lots of crab meat and the minimal amount of filler as possible - just enough to hold them together! And it's okay if they fall apart some, because it means they're full of the best part - crab meat. That is the real Maryland crab cake style.
How to make Maryland Crab Cakes
INGREDIENTS
- ¼ cup mayonnaise
- 2 scallions (green onions) thinly sliced
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 2 tsp fresh lemon juice plus wedges for garnish
- 1½ teaspoon Old Bay Seasoning
- ½ jalapeno cored, seeded and finely diced
- 1 pound lump blue crab meat pieces, not too small (see notes above)
- 1¼ cup panko bread crumbs divided
- 1 tablespoon chives thinly sliced
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon vegetable oil
INSTRUCTIONS
- In a medium bowl, whish the mayonnaise, scallions, egg, mustard, lemon juice, Old Bay, and jalapeno.
- Add the crab meat, stir gently to blend.
- Add ¾ cup of the panko bread crumbs, chives, and salt and pepper. Stir gently until thoroughly mixed.
- Divide the mixture into 6 equal portions, and form each into patties about 1 inch thick. Refrigerate for 45 minutes to set and firm up the patties before cooking.
- Line a serving platter with some lettuce leaves.
- In a large skillet, heat the oil over medium heat. Place the rest of the panko crumbs on a plate, and coat the cakes with the panko.
- Fry the crab cakes until golden brown and crisp on the outside, about 3 to 4 minutes per side. Watch this really quick video to learn a hack on turning delicate foods in hot oil. Arrange the cakes on the platter over the lettuce, and serve with lemon wedges and remoulade, or a touch of tartar sauce.
Like Maryland Crab Cakes? Try these recipes, too...
- Shrimp Dip with Cream Cheese and Sour Cream
- Shrimp in Spicy Alfredo Sauce with Penne Pasta
- Mom's Southern Salmon Patties
- Manhattan Clam Chowder
Try these Seafood recipes!
- Mom's Southern Salmon Patties
- Manhattan Clam Chowder - a cousin to New England Clam Chowder, with a whole different flavor profile
- Old Bay Grilled Shrimp - a hit at cookouts!
📖 Recipe
Maryland Crab Cakes
Ingredients
- ¼ cup mayonnaise
- 2 scallions (green onions) thinly sliced
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 2 teaspoon fresh lemon juice plus wedges for garnish
- 1½ teaspoon Old Bay Seasoning original recipe
- ½ jalapeno cored, seeded and finely diced
- 1 pound lump crab meat pieces, not too small
- 1¼ cup panko bread crumbs divided
- 1 tablespoon chives thinly sliced
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon vegetable oil
Instructions
- In a medium bowl, whisk the mayonnaise, scallions, egg, mustard, lemon juice, Old Bay, and jalapeno.
- Add the crab meat, stir gently to blend.
- Add ¾ cup of the panko bread crumbs, chives, and salt and pepper. Stir gently until thoroughly mixed.
- Divide the mixture into 6 equal portions, and form each into patties about 1 inch thick. Refrigerate for 45 minutes to set and firm up the patties before cooking.
- Line a serving platter with some lettuce leaves.
- In a large skillet, heat the oil over medium heat. Place the rest of the panko crumbs on a plate, and coat the cakes with the panko.
- Fry the cakes until golden brown and crisp on the outside, about 3 to 4 minutes per side. Watch this really quick video to learn a hack on turning delicate foods in hot oil and prevent them from falling apart. Arrange the cakes on the platter over the lettuce, and serve with lemon wedges and remoulade, or a touch of tartar sauce.
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