Description
This Maryland Crab Cake recipe offers a classic and flavorful take on a beloved seafood dish. Made with jumbo lump crab meat, seasoned with Old Bay and fresh parsley, and lightly broiled to golden perfection, these crab cakes are served with a tangy Old Bay tartar sauce that complements their rich, delicate taste. Perfect for a quick 45-minute meal that serves 4, they make an elegant appetizer or main course.
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
- Prepare the crab mixture: In a medium-sized mixing bowl, whisk together 1.5 teaspoons Old Bay seasoning, 2 tablespoons finely chopped fresh parsley, 1 teaspoon baking powder, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1/4 cup mayonnaise, 1 large egg, and the juice of half a small lemon. Gently fold in 1 lb jumbo lump crab meat and 1/2 cup panko bread crumbs until just combined. Cover the mixture and refrigerate for 30 minutes to help the flavors meld and the mixture to firm up.
- Form the crab cakes: After chilling, preheat your oven’s broiler to high. Shape the crab mixture into 4 large, even-sized balls and place them on a lightly greased baking sheet. Brush the tops of each crab cake with 1 tablespoon melted unsalted butter to aid browning and add richness.
- Broil the crab cakes: Position the baking sheet about 4 inches from the broiler element and broil for 3-5 minutes. Keep a close eye on them, broiling until the crab cakes turn golden brown and crisp on top, ensuring they don’t burn.
- Prepare the crab cake sauce: While the crab cakes are broiling, whisk together 1/4 cup tartar sauce, 1 teaspoon Old Bay seasoning, juice of half a small lemon, and 1/2 teaspoon Worcestershire sauce in a small bowl. This tangy sauce perfectly complements the crab cakes’ delicate flavor.
- Serve: Plate the hot crab cakes with a side of lemon wedges and the prepared Old Bay tartar sauce. Optionally, garnish with additional fresh parsley for vibrant color and freshness. Enjoy immediately for the best texture and taste.
Notes
- Use jumbo lump crab meat for the best texture and flavor.
- Chilling the crab mixture before cooking helps the cakes hold together better.
- Watch the crab cakes carefully while broiling to avoid burning.
- If preferred, crab cakes can be pan-fried in a skillet with butter for about 3-4 minutes per side until golden.
- Leftover crab cakes can be stored in the refrigerator for up to 2 days and reheated gently.
