These Maryland crab cakes get two thumbs up from locals and out-of-towners alike. This classic lump crab cake recipe combines the simple flavors of lemon, parsley, and Old Bay Seasoning but the most important flavor is from the crab meat itself. For the best texture, use lump crab meat, fold meat gently, use very little filler, and bake the cakes in a hot oven.
- Jumbo lump backfin crab meat
- Sir Kensington’s mayonnaise
- Challah breadcrumbs
- Fresh parsley
- Salt and pepper
- Dry mustard
- Worcestershire sauce
- Old Bay Seasoning
- Extra virgin olive oil
Step One: Check the crab meat for shells
This is a very important step. You don’t want anyone choking or getting hurt from shells.
Some crab comes “cleaner” than others and you don’t want to make any assumptions.
Pick through the meat carefully so that you don’t lose the shape of the lumps.
After all, that lump is what makes a Maryland style crab cake!
Step Two: Mix the crab cakes
Mix together all ingredients except for crab and butter.
Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump)
Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape.
Crab balls are a perfect party “pick-up” food.
Note: if the meat isn’t sticking together well enough, adjust bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that’s just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo.
Step Three: Pan-fry or broil the crab cakes
I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination.
You may also choose to broil your crab cakes.
Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don’t like to risk burning the crab cakes.