Description
Experience a unique twist on the traditional Maryland crab cakes with this sumptuous recipe. It encapsulates the original charm of a beloved classic while infusing it with a creative flair that enhances the overall flavor and presentation. This version uses juicy lump crab meat, combined with rich seasoning and a hint of lemon for a refreshing zesty finish, creating a dish that’s as delightful to the palette as it is to the eye.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs (preferably panko)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp butter, for frying
Step-by-step Directions
1. Prepare the Crab Mixture
Combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, breadcrumbs, parsley, and lemon juice in a large mixing bowl. Stir gently to blend the ingredients without breaking the crab meat to preserve its chunky texture.
2. Form the Crab Cakes
Divide the mixture into equal portions, shaping each into a patty about 3 inches in diameter. Once shaped, place the crab cakes on a plate and refrigerate for at least 15 minutes to firm up, which makes them easier to cook without falling apart.
3. Cook the Crab Cakes
Melt the butter in a large skillet over medium heat until it starts foaming. Gently add the crab cakes to the skillet, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes or until they turn golden brown and are heated through. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess fat.
Servings & Preparation Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is around 10 minutes, making a total of about 20 minutes excluding the chilling time.
Tips for Storage & Reheating
- Storage: Place any leftover crab cakes in an airtight container. They can be refrigerated for up to 3 days.
- Reheating: Reheat the crab cakes in a skillet over medium heat to maintain their crispiness. Alternatively, you can warm them in an oven preheated to 350°F for about 10 minutes.
Conclusion
This Maryland Style Crab Cakes recipe with a twist is perfect for anyone looking to enjoy a gourmet version of a classic dish. The combination of delicate crab meat, the comforting texture of breadcrumbs, and the slight kick of Dijon mustard and lemon juice will leave guests or family spellbound. Whether served as a main dish or a sophisticated starter, these crab cakes are sure to impress.
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Maryland Style Crab Cakes with a Twist
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Experience a unique twist on the traditional Maryland crab cakes with this sumptuous recipe. It encapsulates the original charm of a beloved classic while infusing it with a creative flair that enhances the overall flavor and presentation. This version uses juicy lump crab meat, combined with rich seasoning and a hint of lemon for a refreshing zesty finish, creating a dish that’s as delightful to the palette as it is to the eye.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs (preferably panko)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp butter, for frying
Instructions
- Prepare the Crab Mixture Combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, breadcrumbs, parsley, and lemon juice in a large mixing bowl. Stir gently to blend the ingredients without breaking the crab meat to preserve its chunky texture.
- Form the Crab Cakes Divide the mixture into equal portions, shaping each into a patty about 3 inches in diameter. Once shaped, place the crab cakes on a plate and refrigerate for at least 15 minutes to firm up, which makes them easier to cook without falling apart.
- Cook the Crab Cakes Melt the butter in a large skillet over medium heat until it starts foaming. Gently add the crab cakes to the skillet, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes or until they turn golden brown and are heated through. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess fat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes