Ingredients
Crab Cake Mixture
- 1 pound jumbo lump BLUE crab meat, blotted
- 1 large egg, lightly beaten
- 1 cup Panko bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay Seasoning, plus more for garnish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
- Prepare Crab Meat: Dab the 1 pound jumbo lump blue crab meat with paper towels to remove any excess moisture, taking care not to break apart the large lumps. Set aside.
- Make Binding Mixture: In a medium bowl, combine the lightly beaten egg, panko bread crumbs, mayonnaise, fresh lemon juice, Old Bay Seasoning, Worcestershire sauce, and Dijon mustard. Stir until a pasty mixture forms.
- Combine and Form Cakes: Gently add the crab meat to the mixture and lightly toss using your fingers to coat without breaking the lumps. If the mixture isn’t sticking well, gradually add more panko breadcrumbs. Carefully shape the mixture into 6-8 jumbo crab cakes or 16 smaller crab balls using a 4-ounce ice cream scoop for uniform size.
- Chill: Place the formed crab cakes on a plate or tray and chill them for 20-30 minutes to help them set and hold their shape during cooking.
- Prepare Baking Sheet: Line a rimmed baking sheet with aluminum foil and lightly grease it to prevent sticking. Arrange the chilled crab cakes on the prepared baking sheet.
- Broil Crab Cakes: Preheat the broiler to high heat and position the baking sheet 4-5 inches from the heating element. Broil the crab cakes for approximately 7-8 minutes, or until they develop a light golden brown crust on top.
- Serve and Garnish: Using a spatula, transfer the broiled crab cakes to serving plates. Garnish with minced parsley if desired and a sprinkle of extra Old Bay seasoning. Serve with your favorite dipping sauces.
- Enjoy and Share Feedback: Try these Maryland Crab Cakes and share your experience through comments or star ratings to let others know how much you enjoyed them.
Notes
- For frying instead of broiling, heat 2-3 tablespoons of oil in a skillet over medium heat and cook crab cakes for 3-4 minutes per side until golden brown and heated through.
- You can also bake the crab cakes in a preheated oven at 375°F (190°C) for about 12-15 minutes, flipping halfway, until golden and cooked through.
- Be gentle when mixing the crab meat to preserve the texture of the lump crab meat.
- These crab cakes pair well with tartar sauce, remoulade, or a simple squeeze of fresh lemon.
- For best results, use fresh or high-quality lump crab meat for superior flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: American
