Original Post: https://www.evolvingtable.com/maryland-crab-cakes/
Maryland-Style Crab Cakes Recipe
These Maryland-Style Crab Cakes give you that same big, sweet lump-crab bite that you love from the restaurant, with just enough Panko to hold them together. Pan-sear, bake, or air-fry them, then serve with a squeeze of fresh lemon juice or tartar sauce!
Servings: 8 crab cakes
Equipment
- Large Mixing Bowl
Ingredients
- 1 pound crab meat regular or jumbo lump
- 1 large egg
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard spicy or yellow
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon paprika*
- ¼ teaspoon cayenne pepper*
- ½ teaspoon salt* to taste
- ¼ teaspoon black pepper*
- ½ cup Panko breadcrumbs gluten-free
- 2 tablespoons chives finely chopped
- 2 tablespoons parsley finely chopped
- 1-2 tablespoons oil avocado or olive
Instructions
- Sort through the crab meat to ensure there are no shell pieces remaining.1 pound crab meat
- Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.1 large egg, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons lemon juice, 2 teaspoons Worcestershire sauce, ½ teaspoon paprika*, ¼ teaspoon cayenne pepper*, ½ teaspoon salt*, ¼ teaspoon black pepper*
- Add crab meat, Panko breadcrumbs, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.½ cup Panko breadcrumbs, 2 tablespoons chives, 2 tablespoons parsley
- Let sit in the refrigerator for 20-30 minutes for easier shaping.
- Scoop out ⅓ cup of crab cake mixture. Form into a round disc about 1-inch tall. Repeat with remaining mixture until you have 8 crab cakes.
- Cook in Skillet: Heat a tablespoon of oil over medium heat in a cast iron or stainless steel skillet until it begins to sizzle. Add four crab cakes and cook for 3-4 minutes per side, or until the edges are crispy. Repeat with the remaining crab cakes.1-2 tablespoons oil
- Bake in Oven: Line a large baking sheet with parchment paper. Place crab cakes at least an inch apart. Bake in a preheated 375°F oven for 12-14 minutes, flipping halfway through.
- Air Fryer: Heat your air fryer to 375°F for 3 minutes. Place 4 crab cakes in a single layer on the metal grate and spritz each with a bit of oil or non-stick cooking spray. Cook for 5 minutes, flip them over, and then continue cooking for an additional 5-7 minutes.
- Serve crab cakes with a sprinkle of fresh parsley or chives, lemon wedges, and some homemade remoulade sauce or tartar sauce. Enjoy!
Video
Notes
- Crab: Sort through fresh crab meat to ensure there are no bones.
- Spray: Spritz your hands with cooking spray to avoid sticking.
- Prep-Ahead: Mix up and form the patties, cover with plastic wrap, and refrigerate until ready to cook up to 1 day in advance.
- Storage: Leftover cakes can be kept in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Seal the crab cakes in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Warm them up in a skillet for a few minutes per side or pop them into your air fryer at 350°F until heated through.
Nutrition
Calories: 140kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 702mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg
