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
Scale
- 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