Description
This authentic Maryland Crab Cake recipe highlights the sweet and delicate flavor of jumbo lump crab meat with minimal filler. The crab cakes are gently mixed, chilled, and baked to perfection with a buttery finish, creating a tender yet flavorful dish that’s perfect as an appetizer or main course.
Ingredients
Units
Scale
Crab Cakes
- 1 lb jumbo lump crab meat (picked over, shells removed)
- 1/2 cup plain panko crumbs (or crushed saltine crackers)
- 6 Tablespoons mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning (or J.O. seasoning)
- 1 1/2 teaspoons finely minced fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon salted butter (cut into 8 pieces, plus additional for greasing pan)
To Serve
- Tartar sauce (optional)
Instructions
- Prepare Baking Sheet: Lightly grease a rimmed baking sheet with butter to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper until the mixture is well combined and smooth.
- Add Crab Meat and Panko: Gently fold the crab meat and panko crumbs into the wet mixture using a spatula, taking care not to break up the large lumps of crab meat to maintain texture.
- Shape Crab Cakes: Using a ⅓ cup measuring scoop or ice cream scoop, pack the crab mixture firmly to help hold the shape and transfer each scoop onto the buttered baking sheet. Ensure cakes are spaced at least 2 inches apart and avoid flattening. If cakes start to fall apart, use your hands to press pieces back together.
- Add Butter Topping: Place a small piece of butter on the top center of each crab cake to enhance flavor and moisture while baking.
- Chill Crab Cakes: Cover the baking sheet tightly with plastic wrap and refrigerate the crab cakes for at least 30 minutes and up to 24 hours to help them set and develop flavor.
- Bake Crab Cakes: Preheat the oven to 450°F (230°C). Once fully preheated, remove the crab cakes from the refrigerator and plastic wrap, then bake them on the center rack for 8 to 10 minutes, until cooked through.
- Optional Broil for Browning: For a beautifully browned exterior, switch the oven to broil on high and broil the crab cakes for an additional 2 minutes, watching carefully to avoid burning.
Notes
- This recipe emphasizes using minimal filler so that the crab meat flavor remains dominant.
- Use jumbo lump crab meat for the best texture and taste.
- Chilling the cakes before baking helps them hold together and enhances flavor.
- For a crispier crust, consider broiling briefly at the end.
- Tartar sauce makes a classic accompaniment but is optional.
- The recipe yields 8 crab cakes, each about 3.15 oz (90 g).
Nutrition
- Serving Size: 1 crab cake
- Calories: 156 kcal
- Sugar: 0.3 g
- Sodium: 667 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 12 g
- Cholesterol: 52 mg
