Recipe
Classic Chesapeake Crab Cakes
These Chesapeake-style crab cakes keep the focus on sweet lump crab with just enough binder to hold the cakes together. Old Bay, mustard, Worcestershire, lemon, and a light pan-fry give them the familiar Maryland flavor home cooks expect.
Ingredients
Crab Cakes | |
|---|---|
1 | pound lump crabmeat, picked over and drained |
1⁄2 | cup saltine cracker, finely crushed |
1 | egg, large, lightly beaten |
1⁄4 | cup mayonnaise |
1 | tablespoon parsley, fresh, finely chopped |
2 | teaspoons lemon juice, fresh |
1 | teaspoon old bay seasoning |
1 | teaspoon dijon mustard |
1 | teaspoon worcestershire sauce |
1⁄8 | teaspoon cayenne pepper |
1⁄4 | teaspoon kosher salt |
For Cooking And Serving | |
2 | tablespoons unsalted butter |
2 | tablespoons vegetable oil |
1 | lemon, cut into wedges |
Instructions
| 1. | Whisk the egg, mayonnaise, parsley, lemon juice, Old Bay seasoning, Dijon mustard, Worcestershire sauce, cayenne, and salt in a large bowl until smooth. |
|---|---|
| 2. | Add the crabmeat and crushed saltines, then fold gently until the mixture is evenly moistened without breaking up the crab too much. |
| 3. | Shape the mixture into 8 compact cakes, each about 3 inches wide, and place them on a parchment-lined plate or sheet pan. |
| 4. | Refrigerate the crab cakes for at least 30 minutes so they firm up before cooking. |
| 5. | Heat the butter and vegetable oil in a large skillet over medium heat until the butter foams. |
| 6. | Cook the crab cakes in batches until deeply golden and heated through, about 3 to 4 minutes per side. |
| 7. | Transfer the crab cakes to a paper towel-lined plate and let them stand for 2 minutes. |
| 8. | Serve warm with lemon wedges, tartar sauce, or cocktail sauce. |
Published on Jul 19, 2024 by Luminița