Maryland Crab Cakes
Classic Maryland-style crab cakes made with jumbo lump crab and served with a mustard béchamel sauce.
Equipment
- Large Bowl
- Shallow Dish
- Large frying pan
- Sauté pan
- plate or parchment-lined tray
- rack or paper towels
Ingredients
Ingredients
- 1 poundjumbo lump crab
- 1 large egg
- 1 1/2 teaspoonsold bay seasoning
- 1 1/2 teaspoonsWorcestershire sauce
- 1/3 cupmayonnaise
- 2 teaspoonsDijon mustard
- 1 tablespoonfinely minced parsley
- 1 cupbuttered cracker breadcrumbs
- 1/4 cupoil
- 1 cupbechamel sauce
- 2 teaspoonsyellow mustard
- 2 teaspoonswhole grain mustard
Instructions
Instructions
- In a large bowl, gently combine 1 pound jumbo lump crab, 1 large egg, 1 ½ teaspoons Old Bay seasoning, 1 ½ teaspoons Worcestershire sauce, 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon finely minced parsley, and 2/3 cup of the buttered cracker breadcrumbs. Mix just until combined, taking care to keep some crab lumps intact.
- Divide the mixture into 6 equal portions. Roll each portion into a tight ball and gently press each ball to form a patty about ¾ inch thick.
- Put the remaining 1/3 cup buttered cracker breadcrumbs in a shallow dish. Lightly coat each patty in the crumbs, pressing gently so the crumbs adhere. Place the coated crab cakes on a plate or a parchment-lined tray.
- Pour 1/4 cup oil into a large frying pan and heat over medium until the oil is hot and shimmering but not smoking.
- Add the crab cakes to the pan without overcrowding. Cook 3–4 minutes per side, turning carefully, until each side is golden brown and the cakes are cooked through.
- Transfer the cooked crab cakes to a rack or paper towels to drain excess oil.
- Meanwhile, heat 1 cup bechamel sauce in a sauté pan over medium heat until hot (do not boil). Whisk in 2 teaspoons yellow mustard and 2 teaspoons whole grain mustard until smooth and fully combined. Keep warm.
- Serve the crab cakes with the mustard béchamel sauce alongside.
Notes
Notes
When making these flavorful Maryland crab cakes, I always handle the mixture gently and firmly compact the cakes with my hands when forming them. This helps keep them from falling apart while cooking and ensures they hold their shape.
Mix properly:
I always make sure there’s enough mayonnaise and egg mixed in well. This helps the crab cakes hold together when cooking.
Fry or bake:
I prefer frying the crab cakes for the best flavor. If I bake them, I use a parchment-lined tray at 375 degrees for about 13 to 18 minutes.
Cook carefully:
I add the crab cakes to the pan one at a time, making sure they are not touching. This gives them space to cook evenly and crisp up.
Drain well:
Once they’re cooked, I let the crab cakes rest on a rack with a tray underneath or on paper towels. This helps drain any extra oil before serving.
Make-Ahead:
Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat:
Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store:
Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
When making these flavorful Maryland crab cakes, I always handle the mixture gently and firmly compact the cakes with my hands when forming them. This helps keep them from falling apart while cooking and ensures they hold their shape.
Mix properly:
I always make sure there’s enough mayonnaise and egg mixed in well. This helps the crab cakes hold together when cooking.
Fry or bake:
I prefer frying the crab cakes for the best flavor. If I bake them, I use a parchment-lined tray at 375 degrees for about 13 to 18 minutes.
Cook carefully:
I add the crab cakes to the pan one at a time, making sure they are not touching. This gives them space to cook evenly and crisp up.
Drain well:
Once they’re cooked, I let the crab cakes rest on a rack with a tray underneath or on paper towels. This helps drain any extra oil before serving.
Make-Ahead:
Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat:
Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store:
Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.