Description
Classic Maryland Crab Cakes feature fresh jumbo lump crabmeat combined with aromatic seasonings and herbs, then baked to a golden perfection. These crab cakes are moist, flavorful, and perfect as an appetizer or main dish served with lemon wedges and your choice of dipping sauce.
Ingredients
Scale
Crab Cakes
- 1 pound fresh jumbo lump crabmeat, picked over to remove any cartilage or shell fragments
- 4 green onions, green parts only, chopped
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon chopped fresh parsley
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon table salt
- 1/8 teaspoon ground white pepper
- 1/2 cup plain panko breadcrumbs
Garnish
- Lemon wedges
- Chopped fresh parsley for garnish
- Tartar sauce, creamy chipotle chile sauce, remoulade sauce, or cocktail sauce for serving
Instructions
- Preheat Oven: Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silpat mat to prepare for baking the crab cakes.
- Mix Wet Ingredients and Seasonings: In a mixing bowl, combine the chopped green onions, mayonnaise, egg, chopped fresh parsley, Old Bay seasoning, Dijon mustard, Worcestershire sauce, fresh lemon juice, table salt, and ground white pepper. Whisk these ingredients together thoroughly using a fork.
- Add Crabmeat and Breadcrumbs: Gently fold in the fresh jumbo lump crabmeat and plain panko breadcrumbs. Be careful to mix just enough to moisten the crabmeat evenly without breaking up the lumps.
- Shape Crab Cakes: Using a 1/2 cup measuring cup sprayed with nonstick spray, scoop out 6 equal-sized portions. Lightly shape each portion into mounds or fat, round discs about 2 1/2 inches across and place them spaced out on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes until the crab cakes are lightly golden brown on top and around the edges.
- Serve: Serve the crab cakes immediately garnished with lemon wedges and a sprinkle of chopped fresh parsley. Pair with tartar sauce or your favorite dipping sauce.
Notes
- Frying Option: For fried crab cakes, add 1/4 cup unbleached all-purpose flour and 1/4 cup vegetable oil. After shaping, refrigerate crab cakes covered for 30 minutes to 24 hours. Dredge each cake lightly in flour, then fry over medium-high heat for 4-5 minutes per side until golden and cooked through.
- Storing Leftovers: Store leftover crab cakes in an airtight container in the refrigerator for up to 5 days, or freeze for 2-3 months. Reheat in the microwave or in a 350°F oven for 10-12 minutes.
- Freezing Uncooked: Shape crab cakes and freeze for 2-3 hours. Then wrap with two layers of plastic wrap. Thaw overnight in the fridge before baking as directed.
- Smaller Crab Cakes: For smaller crab cakes, halve the size and reduce baking time to 8-10 minutes.
