Best Maryland Jumbo Lump Crab Cake Recipe
If you're a seafood lover, then you know there's nothing quite like the taste of a perfectly cooked crab cake. And when it comes to crab cakes, Maryland is known for having some of the best in the world. The secret to a delicious Maryland-style crab cake is to use high-quality jumbo lump crab meat and to keep it simple.
In this article, we'll show you how to make the best Maryland jumbo lump crab cake recipe that's easy to follow and packed with flavor.
Ingredients
- 1 pound fresh jumbo lump crab meat
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed saltine crackers
- 2 tablespoons unsalted butter
Instructions
- Pick through the jumbo lump crab meat to remove any shells or cartilage.
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until well combined.
- Add the crab meat and crushed saltine crackers to the mixing bowl and gently mix everything together until just combined. Be careful not to break up the crab meat too much.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the crab cake mixture to firm up and hold together better when you cook it.
- Preheat your oven to 375°F.
- Form the crab cake mixture into six evenly-sized patties and place them on a baking sheet lined with parchment paper.
- Melt the unsalted butter in a small saucepan over medium-low heat. Once the butter is melted, brush it generously over the top of each crab cake.
- Bake the crab cakes in the preheated oven for 20-25 minutes, or until they're golden brown and cooked through.
- Serve the crab cakes hot with your favorite sides, such as French fries, coleslaw, or a salad.
Tips for the Best Maryland Jumbo Lump Crab Cakes
- Use high-quality jumbo lump crab meat for the best taste and texture. If you can't find fresh crab meat, you can use canned crab meat instead.
- Don't overmix the crab cake mixture, or the crab meat will break apart and lose its lumpiness.
- Allow the crab cake mixture to chill in the refrigerator for at least 30 minutes before forming it into patties. This will help the crab cakes hold together better when you cook them.
- Brush the crab cakes with melted butter before baking them to give them a golden brown crust and a rich flavor.
- If you're short on time, you can also pan-fry the crab cakes in a bit of oil or butter for a crispier texture.
With this recipe, you can easily recreate the taste of Maryland-style crab cakes in your own home. Whether you're entertaining guests or just craving some delicious seafood, these crab cakes are sure to please.
