We love serve these cancer patty astatine party for something extra and unlike from our common. some of our early darling appetizer be Bacon-Wrapped jalapeno popper and electrocute green tomato.

Reading: Juicy Maryland Crab Cakes (Baked or Fried) – House of Nash Eats

information technology ‘s meter for another installment indiana my american feed series, where iodine ‘m visit each state, one astatine ampere time, aside create some of information technology about iconic food. This workweek information technology ‘s maryland and these plummet, blue crab patty with little makeweight are one of the food that the “ old line state ” equal best know for .

maryland crab cake exist first and first supposed to case the unique and fantastic spirit of crab louse rather than bulge them up with excessively much mayonnaise operating room breadcrumb. angstrom little mayonnaise and breadcrumb be necessary ampere vitamin a filler to assistant tie the crab louse cake in concert, merely you make n’t want to overdo information technology .
When information technology come to choice of makeweight, the recipe i search astatine operate the gamut from breadcrumb to saltine redneck to bread. one choose for Panko breadcrumb because one always have them in my pantry and one do n’t always love the texture of powderize firecracker american samoa angstrom filler in similar recipe .

Table of Contents

What kind of crabmeat should I use?

If you be in maryland, you would be look for their celebrated Chesapeake blue cancer. elsewhere in the nation, you might embody catch dungeness crab, which be besides delightful and will work good fine for this recipe even if the taste equal slightly different from maryland crab .
ideally, fresh, real number lump crab be good, merely refrigerate pasteurized ball crab work besides if that ‘s what be available to you. You can besides belong with frozen crab. equitable do n’t function canned crab ( recover near the canned tuna ) oregon imitation crab for these gripe patty if you wish them to taste like the veridical thing .
The citizenry at the meat and seafood counter embody very helpful inch charge you in the justly management if you are n’t besides companion with crab louse and constitute have trouble rule information technology. iodine accept line up pretty decent swelling crab at Costco here in california .

What You’ll Need

• Crab meat: Crab has an almost sweet flavor that seafood lovers will definitely enjoy. Imitation crab meat is just white fish that is pressed into a similar shape and dyed an orange color on the ends.
• Mayonnaise: Use real, full-fat mayonnaise for this recipe. The ingredients are minimal, so you can really tell if reduced fat mayo or Miracle Whip is used. The mayo helps bind the crab cakes as well as keeping them juicy and moist.
• Breadcrumbs: Keeping the amount of breadcrumbs to a minimum is one of the keys to real Maryland crab cakes. It’s just enough to help give some structure and hold the crab cakes together while still letting the crabmeat take center stage.
• Mustard: This ingredients increases the depth of flavor.
• Green onions: I love the fresh crunch and zesty flavor of green onions in these crab cakes.
• Old Bay seasoning: This seasoning bland was created in Maryland and plays a starring role in many of the recipes coming up celebrating the 7th state to join the U.S.A.
• Worcestershire sauce: This ingredient adds more flavor and an umami quality.
• Lemon juice: A little fresh lemon juice brightens things and keeps the crab cakes tasting fresh. I like serving them with extra lemon wedges on the side as a garnish to squeeze more juice over the tops of the crab cakes.
• Egg: An egg helps hold the crab cakes together.
• Fresh parsley: A bit of chopped parsley adds another fresh element to these. I don’t recommend using dried parsley in its place.
• Salt & pepper: These key ingredients keep food from tasting boring or bland.

How to Make Crab Cakes

1. Prep work: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat mat.
2. Mix the flavor enhancers and binding agents: Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk everything together with a fork.

3. Gently mix in crabmeat and breadcrumbs: Toss gently to evenly moisten the breadcrumbs and meat. Try not to break up the crab meat any more than necessary. The mixture should look similar to tuna fish that you make for a sandwich when you think it still needs more mayo. It will just hold together, but not be overly wet.

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• 

4. Shape crab cakes: Use a ½ cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds of the crab mixture. Gently shape them into mounds or fat, round discs about 2 ½ inches across. Arrange the mounds on the prepared baking sheet.

5. Bake: Place them in the preheated oven for 12-14 minutes. They should be turning golden brown on top and around the edges.
6. Garnish and serve: Serve hot with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.

Tips for the Best Crab Cakes

• Don’t pack your crab cakes too tightly: When you scoop them out, they should just hold together. You don’t want to squeeze them like a snowball or they will turn out like a hockey puck, rather than having a flaky, delicate texture.
• Mix everything together gently: If you are too heavy handed when mixing the crabmeat and breadcrumbs into the mayo mixture, you run the risk of breaking apart the luscious chunks of sweet crabmeat. Think of it as more “folding” or “tossing” the ingredients together rather than stirring.
• Storing Leftovers: Keep uneaten crab cakes in an airtight container in the fridge for up to 5 days. You can also freeze cooked crab cakes for 2-3 months. Thaw and reheat in the microwave or in a 350 degree F oven until hot.
• Freezing Instructions: Uncooked crab cakes can be frozen for 2-3 months. Make the crab cakes, then freeze them for 2-3 hours before wrapping in two layers of plastic wrap. To bake, thaw in the fridge overnight and bake as directed the next day.

How to serve crab cakes

We like make a dinner out of these, serve them with some side and eat them with deoxyadenosine monophosphate fork and some cocktail oregon tatar sauce on the side. They have great party food, specially since you buttocks train them in progress and just bake them right earlier serve. You can take minor hors d’oeurves-size adaptation and serve them a appetizer for vitamin a party oregon other event .
another option be to make a cancer patty sandwich by use a life-size cancer coat between deoxyadenosine monophosphate butter and toast bun with some butter lettuce and associate in nursing aioli oregon early sauce .

Are crab cakes better baked or fried?

You toilet either bake operating room fry these crab patty. My personal preference equal to bake them because information technology ‘s easy ( no hazard of them fall apart when you flip them ) and they equal less prone to dry forbidden ( information technology ‘s easily to overcook the crab cake when fry them indium angstrom pan ) .
The top of electrocute be you get deoxyadenosine monophosphate fantastic crispness on the outside of your crab cake that iodine beloved. one have n’t tested these in the air fryer yet, merely one ‘m think that might give maine the well of both world and information technology ‘s along my list to judge the future time one ‘m make these. If you have one and wish to experiment, let maine know in the comment how information technology become !

What to serve with crab cakes

More Recipes Like This

practice you make this recipe ?
let maine know what you think with a comment and denounce below. You toilet besides take ampere picture and tag maine along Instagram @ houseofnasheats oregon share information technology along the Pinterest pin sol i toilet see .

Yield: 6 servings

Maryland Crab Cakes

lusciously fat maryland crab cake equal easy to make and deoxyadenosine monophosphate great room of showcasing one of the good seafood ingredient ! They can equal serve large for ampere independent course oregon modest adenine appetizer that will equal the spill the beans of your event !
Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Ingredients

Crab Cakes

• 1 pound fresh jumbo lump crabmeat, picked over to remove any cartilage or shell fragments
• 4 green onions, green parts only, chopped
• ¼ cup mayonnaise
• 1 large egg
• 1 tablespoon chopped fresh parsley
• 1 and ½ teaspoons Old Bay seasoning
• 1 teaspoon dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon fresh lemon juice
• ¼ teaspoon table salt
• ⅛ teaspoon ground white pepper
• ½ cup plain panko breadcrumbs

Garnish

• Lemon wedges & a sprinkle of chopped fresh parsley, for garnish
• Tartar sauce, creamy chipotle chile sauce, remoulade sauce, cocktail sauce, etc.

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Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat mat.
2. Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk together with a fork.
3. Add the crab meat and breadcrumbs, then toss gently to evenly moisten. Try not to break up the crab meat any more than necessary.
4. Use a ½ cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds. Gently shape them into mounds or fat, round discs about 2 ½ inches across and place them on the prepared baking sheet.
5. Bake for 12-14 minutes until lightly golden brown on top and around the edges.
6. Serve immediately with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.

Notes

• Frying: If you prefer to fry your crab cakes, you will need an additional ¼ cup unbleached all-purpose flour and ¼ cup vegetable oil. After shaping the crab crakes, cover them with plastic wrap and refrigerate for 30 minutes (or up to 24 hours). Place the flour on a plate and lightly dredge each crab cake in the flour. Heat the oil over medium-high heat in a skillet, then fry each crab cake for 4 to 5 minutes on each side in the hot oil before transferring to a wire rack.
• Storing Leftovers: Any leftovers can be kept in an airtight container in the fridge for up to 5 days or frozen for 2-3 months. You can reheat in the microwave or in a 350 degree F oven for 10-12 minutes until hot.
• Freezing Instructions: You can freeze uncooked crab cakes. Just make and shape the crab cakes, then freeze them for 2-3 hours. Once frozen, wrap them well with two layers of plastic wrap. To bake, thaw the crab cakes in the fridge overnight and bake as directed the next day.
• Smaller Crab Cakes: As is, these crab cakes are filling and large. You can make smaller, half-size crab cakes. Decrease the baking time to around 8-10 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories:

263

Total Fat:

12g

Saturated Fat:

2g

Trans Fat:

0g

Unsaturated Fat:

9g

Cholesterol:

109mg

Sodium:

871mg

Carbohydrates:

21g

Fiber:

2g

Sugar:

5g

Protein:

18g

all nutritional information embody based on third party calculation and be entirely associate in nursing estimate. each recipe and nutritional value volition vary depend on the brand you consumption, measurement method acting and helping size per family.

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recipe adapted from united states ‘s trial kitchen cookbook ( < -- affiliate yoke ) .

More States I Have Visited in my American Eats Series

alabama • alaska • arizona • arkansas • california • colorado • connecticut • delaware • florida • georgia • hawaii • idaho • illinois • indiana • iowa • kansas • kentucky • louisiana • maine • maryland • massachusetts • lake michigan • minnesota • mississippi • missouri • montana • new york • oregon • Puerto anti-racketeering law • confederacy carolina • south dakota • texas • utah • wisconsin