How To Make The Best Maryland Crab Cakes
My Favorite Maryland Crab Cakes
I have been eating crab cakes for so long that I can't even remember when I didn't eat them. Growing up in Maryland near the Chesapeake Bay meant there was always a steady supply of crab meat for crab cakes. For the locals, crab cakes are a huge treat and a dish that is craved on a regular basis.
Preparing a crab cake is not as easy as it looks and some would say that it is an art. I know plenty of people that have been perfecting the crab cake for many years and continue to do so.
There are a few important tips to remember when making crab cakes.
1. Use the best quality jumbo lump crab meat you can find. This is not a dish to skimp on.
2 The fewer ingredients, the better. Stick to the basic recipe and let the crab be the main flavor.
3. Be gentle. The best part of a delicious crab cake is the lump crap meat. Take care when folding together.
4. These can be made a day ahead. The flavors will be outstanding!
5. Every oven and broiler can vary by a few degrees. Keep an eye on the crab cakes while they are cooking.
- 1 large egg, beaten
- 1/2 cup regular mayonnaise
- 1/3 cup plain bread crumbs
- 1/4 cup chopped parsley
- 1 tbls. Old Bay Seasoning
- 1 tsp. Dijon mustard
- 1 lb. fresh jumbo lump crab meat
- 2 tbls. melted butter
Perfect for serving crab cakes and seafood dishes.
For crab cakes and more. The best seafood seasoning!
- In a large bowl combine all ingredients except crab meat and butter.
- Let mixture sit for at least 15 minutes until bread crumbs are saturated.
- Meanwhile prepare a large baking sheet with cooking spray.
- Preheat oven to broil and oven rack should be one rack up from the middle.
- Fold in crab meat, being careful to keep crab lumps intact.
- Shape crab mixture into 6 balls, pressing down slightly onto baking sheet.
- Brush each crab cake with butter.
- Broil for 10-15 minutes or until lightly browned.
- Serve with lemon wedges and tartar sauce.