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Oh my, Maryland Crab Cakes! These golden crispy treats are packed with soft, flavorful crab meat and just the right seasonings. They bring all those wonderful Chesapeake Bay tastes straight to your dinner table - so good for family get-togethers or a cozy meal at home.
The Magic of Maryland Crab Cakes
Maryland crab cakes blend flavors beautifully, mixing the gentle sweetness of crab meat with the tasty kick of Old Bay seasoning. They're so simple yet have such amazing texture and flavor that seafood fans can't get enough of them.
What You'll Need
- Crab meat: 450g, checked to remove any bits of cartilage.
- Breadcrumbs: 60g, plain or seasoned.
- Mayonnaise: 60ml, to bind everything together.
- Egg: 1 large, helps hold the cakes together.
- Dijon mustard: 1 tablespoon, adds a nice tang.
- Worcestershire sauce: 1 teaspoon, for extra flavor depth.
- Old Bay seasoning: 1 teaspoon, absolutely necessary.
- Fresh parsley: 1 tablespoon, finely chopped.
- Lemon juice: 1 tablespoon, balances the flavors.
- Salt and pepper: To your liking.
- Oil: For cooking.
- Lemon wedges: For serving.
- Mayonnaise: Extra for serving.
How To Make Them
- Mix everything up
- In a big bowl, carefully mix the crab meat with breadcrumbs. In another bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, parsley and lemon juice. Add salt and pepper.
- Put it all together
- Gently fold the creamy mixture into the crab meat, trying not to break up the chunks too much. Shape into cakes about 1.5 cm thick and 8 cm across.
- Cool them down
- Put the cakes on a tray and stick them in the fridge for at least 30 minutes so they won't fall apart when cooking.
- Cook them up
- Heat oil in a pan over medium-high heat. Brown the cakes for 4-5 minutes on each side. Let them drain on paper towels.
- Time to eat
- Serve them hot with lemon wedges and mayo. If you want some heat, mix hot sauce into your mayo.
What Goes Well With Them
Pair your crab cakes with tangy coleslaw or a light green salad for a well-rounded meal. If you want something heartier, try roasted potatoes or fresh corn on the cob. A cool white wine or light beer works great with all these flavors.
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Tips for Perfect Results
Fresh crab meat gives you the best taste and texture. Chilling your cakes before cooking really helps them stay together. Want a lighter version? Bake them in the oven at 200°C until they turn golden brown.
Frequently Asked Questions
- → What’s the best type of crab to use?
- Blue crab is the classic choice for Maryland crab cakes. If you can’t find it, use king crab or brown crab instead.
- → Can these be made ahead of time?
- Absolutely! You can shape the patties up to a day before cooking. Just keep them covered in the fridge.
- → How should I reheat them?
- Pop them in the oven at 180°C for 10 minutes. Skip the microwave—it’ll make them soggy and less crispy.
- → Can I bake them instead of frying?
- Sure thing! Bake at 200°C for 12-15 minutes, flipping halfway. Brush them with oil for a good golden crust.
- → What sides go well with them?
- Green salad or coleslaw works great. Add lemon wedges and a homemade remoulade or tartar sauce.