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Maryland Crab Cakes: The Ultimate Guide to Making Authentic Recipes

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Enjoy these crispy crab cakes made with fresh lump crab meat and a blend of savory seasonings, enhanced by crunchy panko breadcrumbs. Perfect as an appetizer or main dish, they are sure to impress with their delightful flavor and texture.

Ingredients

Scale
  • 1 pound fresh lump crab meat
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup breadcrumbs (preferably panko for extra crunch)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Vegetable oil for frying

Instructions

  1. Carefully pick through the lump crab meat to remove any shells or cartilage, keeping the lumps intact.
  2. In a large mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Whisk until well blended.
  3. Add green onions, red bell pepper, breadcrumbs, parsley, and lemon juice. Gently fold these ingredients into the mixture, being careful not to break up the crab meat too much.
  4. Add the crab meat and gently fold it into the mixture until just combined. Avoid overmixing to keep the lumps intact.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to meld flavors and make the mixture easier to form into cakes.
  6. After chilling, scoop out about 1/4 cup of the crab mixture and gently form it into a patty, about 1 inch thick.
  7. Place the formed crab cakes on a baking sheet lined with parchment paper.
  8. Repeat until all the mixture is formed into cakes, yielding about 8-10 crab cakes.
  9. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot but not smoking.
  10. Carefully add the crab cakes to the skillet, cooking in batches of 4-5 to avoid overcrowding.
  11. Cook for 4-5 minutes on one side until golden brown and crispy, gently pressing down with a spatula for even cooking.
  12. Flip the crab cakes and cook for another 4-5 minutes until golden brown on the other side.
  13. Transfer cooked crab cakes to a plate lined with paper towels to drain excess oil.
  14. Serve warm with your favorite dipping sauce, such as remoulade or a squeeze of fresh lemon juice.
  15. For a complete meal, serve on a bed of mixed greens or alongside fresh coleslaw.
  16. Garnish with fresh parsley or chives for added color and flavor.

Notes

  • Ensure the crab meat is fresh and free of shells for the best texture and flavor.
  • Adjust the size of the crab cakes according to your preference; cooking time may vary slightly.

Find it online: https://anasrecipes.com/maryland-crab-cakes/