The Chesapeake Bay in Maryland is known for its sweet blue crabs. Classic crab cakes are a wonderful combination of breading and chunks of lump blue crab meat which is pan fried until crispy on both sides. It’s all about letting the pure taste of the crab shine in this dish.
Maryland Crab Cakes
- Large skillet or nonstick frying pan
- Large bowl
- 1 lb Lump blue crab meat, picked over to remove shells
- ½ cup Panko bread crumbs
- 1 large Egg, beaten
- ⅓ cup Mayonnaise
- ½ tsp Tabasco sauce
- ½ tsp Paprika
- 2 tbsp Dijon mustard
- Kosher salt and ground pepper, to taste
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 1 Lemon, quartered into wedges
- Prepare Crab Cakes – In a large bowl, combine ½ of the crabmeat with the mayonnaise, egg, mustard, tabasco, paprika, Worcestershire, and panko. Combine thoroughly and season with salt and pepper. Gently fold in the remaining crabmeat, trying not to break apart the crab meat chunks. Using hands, make 1 pattie per-person and move to a plate.
- Cook Crab Cakes – Heat oil and butter in a skillet over medium-high heat until shimmering. Add patties and cook a total of 10 minutes, moving and flipping occasionally. When fully cooked, they will be browned and crispy on both sides. If they seem to be burning, lower heat , add a little more oil, or both.Serve immediately with lemon wedges and a cold mayonnaise-based sauce, if using.