Maryland-Style Crab Cakes
You shouldn't be able to taste the breadcrumbs or the egg. These are designed to showcase the sweetness of the crab, relying on a touch of mustard and Old Bay to provide structure and heat without masking the primary ingredient.
Handle the meat with care.
Sort through the crab meat on a rimmed baking sheet before mixing to ensure no bits of shell remain, but do not shred the lumps.
- Large mixing bowl
- Cast iron skillet
- Flexible spatula
- Sheet pan lined with parchment
What goes in.
- 1 lbjumbo lump crab meat
- 1/2 cupcrushed saltine crackers
- 1/4 cupmayonnaise
- 1large egg, beaten
- 1 tbspDijon mustard
- 1 tbspOld Bay seasoning
- 1 tbspfresh parsley, minced
- 2 tbspunsalted butter
Protecting the lump
Combine all binder ingredients into a slurry first, then gently fold the crab meat into the mixture using your hands or a wide silicone spatula until just barely coated.
The method.
Prepare the binder
Whisk the mayonnaise, egg, mustard, parsley, and Old Bay in a large bowl until smooth.
Combine
Add the crab meat and the crushed crackers to the bowl. Fold gently to combine, taking care to keep the lumps of crab as whole as possible.
Chill
Cover the bowl and refrigerate for 30 minutes; this allows the crackers to hydrate, making the patties much easier to form.
Form
Shape the mixture into four equal patties. Do not pack them tightly, or they will turn dense once cooked.
Sear
Melt butter in the skillet over medium heat. Place cakes in the pan and cook for 4 to 5 minutes per side until the edges turn deep brown and crispy.
Other turns to take.
Broiled Cakes
Brush the tops with melted butter and place under a preheated broiler for 6–8 minutes instead of pan-frying for a lighter finish.
When it doesn't go to plan.
Always use a high-quality, full-fat mayonnaise for the best texture.
If the mixture feels too wet to hold its shape, add an extra tablespoon of cracker crumbs.
Serve immediately while the crust is still brittle.
The ones that keep coming up.
Can I use claw meat instead of lump?
Claw meat is more flavorful but lacks the texture of lump; you can use a 50/50 mix, but expect a less defined, softer crab cake.
Do I need to add onions or celery?
Skip them. Vegetables release moisture during cooking, which will cause your cakes to fall apart in the skillet.
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