Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.Line a baking sheet with aluminum foil for easy clean-up.Whisk well, then cover and chill until ready to serve. Be careful as the oil may splatter.Ĭombine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.įlip and cook 3 to 5 minutes more, or until golden. Preheat a large nonstick pan to medium heat and coat with oil. This is really important to help the crab cakes set. Cover and refrigerate for at least 1 hour.
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Gently fold the mixture together until just combined, being careful not to shred the crab meat. To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.Īdd the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko. Step-by-Step Instructions Make the Crab Cakes
#Blue crab juicy seafood menu free#
Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds feel free to leave it out if you’re a purist. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.) Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s very important to use fresh, good-quality lump crab meat. What you’ll need To Make Maryland Crab Cakes Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. Live crabs, giant steamers-yikes! But I do often make crab cakes, which are just as delicious and easier to prepare (not to mention eat). I’d never attempt making steamed blue crabs at home. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern shore, where you can look out over the bay and put your feet in the sand. When you live in Maryland, eating Chesapeake blue crabs and crab cakes is practically a religion-and, in my family, we are all loyal devotees.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
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