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Those Maryland Crab Cakes! These crunchy golden treats are loaded with soft, tasty crab meat and just the right seasonings. They bring Chesapeake Bay flavors right to your dinner table and work great for family get-togethers or cozy meals at home.
Irresistible Maryland Crab Cake Magic
Maryland crab cakes blend flavors beautifully, mixing the gentle sweetness of crab meat with the tasty kick of Old Bay seasoning. They're super straightforward to make but still pack rich texture and flavor, which is why seafood fans can't get enough of them.
What You'll Need
- Crab meat: 450g, checked for any bits of cartilage.
- Breadcrumbs: 60g, plain or seasoned.
- Mayonnaise: 60ml, binds everything together.
- Egg: 1 large, keeps it all intact.
- Dijon mustard: 1 tablespoon, adds zing.
- Worcestershire sauce: 1 teaspoon, gives depth.
- Old Bay seasoning: 1 teaspoon, absolutely necessary.
- Fresh parsley: 1 tablespoon, finely chopped.
- Lemon juice: 1 tablespoon, balances flavors.
- Salt and pepper: To your liking.
- Oil: For cooking.
- Lemon wedges: For serving.
- Mayonnaise: Extra for dipping.
How To Make Them
- Mix everything up
- Take a big bowl and gently mix the crab meat with breadcrumbs. In another bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice. Add salt and pepper to taste.
- Put it all together
- Carefully fold the creamy mixture into the crab meat, trying not to break up the chunks too much. Shape into cakes about 1.5 cm thick and 8 cm across.
- Cool them down
- Put the cakes on a tray and stick them in the fridge for at least 30 minutes so they won't fall apart when you cook them.
- Cook them up
- Heat oil in a pan over medium-high heat. Cook the cakes until golden brown, about 4-5 minutes on each side. Let them drain on paper towels.
- Time to eat
- Serve them hot with lemon wedges and mayo. If you want some heat, mix hot sauce into your mayo.
What To Serve With Them
Pair your crab cakes with tangy coleslaw or a simple green salad for a well-rounded meal. If you're extra hungry, add some roasted potatoes or fresh corn on the cob. A cool white wine or light beer goes really well with the flavors.
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Tips For Success
Try to get fresh crab meat for the best taste and texture. Chilling the cakes before cooking really helps them stay together. Want a healthier version? Bake them at 200°C until they turn golden instead of frying.
Frequently Asked Questions
- → What type of crab works best?
- Blue crab is the Maryland go-to, but king crab or brown crab will do too.
- → Can I make them early?
- Sure, shape the cakes up to a day before. Keep them in the fridge and cook when ready.
- → What’s the best way to reheat?
- Heat in the oven at 180°C for 10 minutes. Skip the microwave; it’ll ruin the crispiness.
- → Can I bake instead of frying?
- Totally. Bake at 200°C for 12-15 minutes, flipping once. Brush lightly with oil for a golden finish.
- → What sides go with them?
- A green salad or coleslaw works great. Lemon wedges and homemade tartar or remoulade sauce are a bonus.