Crab cakes scream summertime. And although there’s nothing better than sitting outside near the salty smell of the ocean, savoring crab cakes at a beachside shack, homemade crab cakes can be just as delicious. I tried out a bunch of recipes and wasn’t impressed with any of them. But then I found this one, which pays homage to Maryland with the addition of Old Bay seasoning. The flavor is fantastic, and quite close to what you’d find at that beachside shack. I recommend serving it with a simple tartar sauce.
Please note: Crab meat can be pricey, so I recommend Wegmans or Trader Joes, which always have reasonably priced options.
MARYLAND CRAB CAKES
Servings: Makes about 6 crab cakes
2 large eggs
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon kosher salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko breadcrumbs
Vegetable or canola oil, for cooking
- Line a baking sheet with aluminum foil.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
- Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko. Gently fold mixture together until just combined, being careful not to shred the crab meat.
- Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat a large nonstick skillet to medium heat and coat with oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.
- Serve immediately with tartar sauce.