Description
Homemade Maryland crab cakes showcase delicate seafood flavors with crispy golden edges and a zesty remoulade sauce. Perfect for coastal dinner celebrations, these elegant appetizers invite coastal memories and seafood passion to your table.
Ingredients
Scale
Main Seafood Ingredient:
- 1 lb (454 grams) lump crab meat, from 2 Dungeness crabs
Vegetables and Aromatics:
- 1/2 red bell pepper, finely diced
- 1 medium onion, 1 cup, finely diced
- 1 garlic clove, pressed
Binding and Seasoning Ingredients:
- 2 large eggs
- 1/2 cup (120 milliliters) panko bread crumbs
- 3 tablespoons (45 milliliters) mayonnaise
- 1/2 cup (120 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) olive oil
- 2 tablespoons (30 grams) unsalted butter
- 1/4 cup (15 grams) parsley, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon old bay seasoning, or cajun seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons (30 milliliters) lemon juice
Instructions
- Transform diced red bell pepper and onion into a flavor-rich base by sautéing them in olive oil over medium heat for 7-9 minutes until softened and slightly caramelized. Allow the vegetable mixture to cool completely to prevent egg scrambling.
- Create a flavor foundation by whisking together eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper in a spacious mixing bowl until thoroughly integrated.
- Meticulously inspect crab meat, removing any shell fragments. Gently separate larger chunks while preserving substantial meat pieces to maintain a delightful texture.
- Incorporate cooled vegetables, prepared crab meat, breadcrumbs, and parsley into the seasoned egg mixture. Blend ingredients carefully without overmixing. Refrigerate the combined mixture for 30 minutes to enhance patty formation.
- Portion the chilled mixture into approximately 15 uniform patties, maintaining a ½-inch thickness. Use moistened hands to prevent sticking. Heat a skillet with oil and butter over medium temperature, cooking crab cakes for 4-5 minutes per side until achieving a golden, crisp exterior.
- Craft a zesty accompaniment by blending mayonnaise with fresh lemon zest, juice, and minced garlic to create a vibrant, creamy aioli that complements the rich crab cake flavor profile.
Notes
- Keep veggies cool before mixing to prevent egg scrambling and maintain the perfect texture of your crab cakes.
- Select high-quality, fresh lump crab meat for the most delicate and authentic flavor profile.
- Handle crab mixture gently during mixing and shaping to preserve delicate meat chunks and prevent dense, tough cakes.
- Chill mixture before forming patties to help them hold together and develop deeper, more integrated flavors during cooking.
- Use a combination of butter and oil for golden, crispy exterior with rich, balanced flavor.
- Opt for gluten-free breadcrumbs to make recipe celiac-friendly without compromising texture.
- Adjust seasoning intensity by reducing Old Bay for those sensitive to spice or wanting milder taste.
- Fresh herbs like chives or dill can replace parsley for a different aromatic profile.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg