Description
Golden, crispy Maryland Crab Cakes made with fresh lump crab meat and Old Bay seasoning. Tender on the inside and perfectly seasoned, these crab cakes are ideal for an impressive appetizer or a delicious seafood dinner.
Ingredients
Crab Cake Mixture
- 1 pound fresh lump crab meat
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- 1 celery rib, minced (about ¼ cup)
- 3 green onions, white and green parts, minced (about ¼ cup)
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
For Frying and Serving
- Vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the Crab Mixture: Place the fresh lump crab meat in a large bowl. Use a fork to gently flake the crab into smaller, bite-sized pieces if needed. Fold in the beaten eggs until just combined. Add panko breadcrumbs, minced celery, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, sea salt, and freshly cracked black pepper. Gently fold all ingredients until just combined, taking care not to overmix to preserve the delicate crab texture.
- Form Patties: Divide the mixture evenly into 8 portions. Shape each portion carefully with your hands into patties approximately 3 inches wide and 1 inch thick, ensuring they hold together without compressing too firmly.
- Heat Oil: Pour about ¼ inch of vegetable oil into a large skillet and heat over medium-low heat until the oil glistens and is hot enough for frying.
- Cook Crab Cakes: Working in batches to avoid overcrowding, gently place the crab cakes in a single layer into the skillet. Cook for about 3 minutes until the bottom is golden brown. Carefully flip each cake and cook for another 3 minutes, or until the other side is also golden brown and crispy. Transfer cooked crab cakes onto a wire rack to drain excess oil. Add more oil as needed to maintain the ¼ inch depth during frying.
- Serve: Arrange the crab cakes on a serving platter. Provide lemon wedges for squeezing over the crab cakes and serve alongside tartar sauce for dipping to enhance the flavors.
Notes
- Use fresh lump crab meat for the best texture and flavor; canned crab can be substituted but may affect taste.
- Handle the crab mixture gently to keep the cakes tender and flaky.
- Cooking at medium-low heat helps cook the crab cakes evenly without burning the outside.
- Adjust seasoning such as Old Bay and salt to taste before forming patties.
- Serve immediately for best texture; crab cakes can be kept warm in a low oven if needed.
