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Best Maryland Crab Cakes Recipe

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3.8 from 35 reviews

This recipe for the Best Maryland Crab Cakes offers a perfect balance of tender jumbo lump crab meat mixed with a flavorful blend of Old Bay seasoning, Dijon mustard, and Worcestershire sauce. The cakes are broiled to golden perfection with a buttery crust and served with a tangy Old Bay tartar sauce, making them an iconic Maryland seafood dish that’s both easy and delicious.

Ingredients

Crab Cakes

  • 1.5 teaspoons Old Bay seasoning
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon baking powder
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup mayonnaise
  • 1 large egg
  • Juice of 1/2 small lemon
  • 1 lb jumbo lump crab meat
  • 1/2 cup panko bread crumbs
  • 1 tablespoon unsalted butter, melted

Crab Cake Sauce

  • 1/4 cup tartar sauce
  • 1 teaspoon Old Bay seasoning
  • Juice of 1/2 small lemon
  • 1/2 teaspoon Worcestershire sauce

Instructions

  1. Prepare Crab Mixture: In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice until well combined. Gently fold in the jumbo lump crab meat and panko bread crumbs to retain the lumps. Cover the mixture and refrigerate for 30 minutes to help the flavors meld and the mixture to firm up.
  2. Form Crab Cakes: Preheat the oven’s broiler to high. Take the chilled crab mixture and form it into 4 large, evenly sized balls, then flatten slightly into cake shapes. Place the crab cakes on a lightly greased baking sheet.
  3. Broil Crab Cakes: Brush the melted unsalted butter over the tops of each crab cake. Place the baking sheet about 4 inches under the broiler. Broil the cakes for 3-5 minutes or until they turn a golden brown color, watching carefully to prevent burning.
  4. Make Crab Cake Sauce: In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce until smooth and combined.
  5. Serve: Plate the golden crab cakes and serve with lemon wedges and the prepared Old Bay tartar sauce. Garnish with additional fresh parsley if desired.

Notes

  • Don’t skip the butter when broiling; it’s key to achieving nice, golden brown crab cakes.
  • The 30-minute chilling step can be skipped if you’re short on time; the cakes will still hold together well and taste great.

Find it online: https://deliciousyum.com/best-maryland-crab-cakes-recipe/