Maryland Crab Cakes

Why have I saved this recipe? Wow! this this is hands down the best crab cake recipe Ive ever had. Every morsel tastes like crab meat. We also found that regular lump works better as you need smaller pieces to make the patties stick together properly. We bought the crab at Costco $20 for a 1lb can, good quality stuff too.

Real Maryland crab cakes are all about the pure indulgence of crab, with as little filler and breading as possible to get in the way. Here's how to make them so that they come out deeply flavorful, with large chunks of perfectly seasoned crabmeat, every time. To be honest, they're so good that they don't even really need the lemon wedge, or condiments like tartar sauce. People may also argue that it can't be "Maryland" crab cakes without Old Bay. Go ahead and add some! Either way, guaronteed to please!

YIELD:Serves 4 (about 10 medium patties)

ACTIVE TIME:30 minutes

TOTAL TIME: 1 hr 30 minutes

INGREDIENTS

1 pound (450g) lump blue crabmeat, picked over for shells
1/3 cup (80ml) mayonnaise
1/2 cup panko bread crumbs (1 ounce; 30g)
1 large egg, beaten
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
Old Bay (optional to taste)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed
Lemon wedges, for serving
Tartar sauce, for serving (not really needed, optional)

DIRECTIONS

In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Using a 1/3 measuring cup form into patties and arrange on a parchment-lined baking sheet. Loosely cover and refrigerate for at least 1 hour.
I like the depth of oil to be about 1/2 of the thickness of the patties. Toss in about 1 tbsp of butter. In a large cast iron or nonstick skillet, heat oil and butter over medium-high heat until shimmering.
Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes total. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Remove patties to paper towels to drain as they finish, keep warm.
Serve right away with lemon wedges and tartar sauce, if desired.

SPECIAL EQUIPMENT

Large cast iron or nonstick skillet, rimmed baking sheet

Many thanks and credit to Serious Eats Daniel Gritzer 2017

Urban Cowgill 2017 (updated 2024)