Maryland Crab Cakes
Maryland crab cakes that are almost all sweet jumbo lump crab, with just enough binder to hold and a golden, pan-fried crust. Barely any filler, so nothing competes with the crab. The secret is a quick chill, so they hold together every time.
Equipment
Ingredients
- 1 lb (450 g) refrigerated jumbo lump crabmeat (I use Chicken of the Sea Wild Caught Premium Jumbo Lump)
- 1/4 cup (55 g) mayonnaise
- 1 large egg
- 1/4 cup (30 g) fine dry plain breadcrumbs
- 1 1/2 tsp Old Bay seasoning
- 1 Tbsp fresh parsley chopped
- 2 to 3 Tbsp neutral oil for pan-frying
To serve
- Lemon wedges
- Cocktail sauce, tartar sauce or remoulade
Instructions
- Gently fold the crabmeat, mayonnaise, breadcrumbs, Old Bay, and parsley together in a medium bowl, turning the mixture over so the lumps stay whole. Add the egg and fold just until the mixture clings together; do not overmix.
- Shape and chill. Divide into 4 cakes, about 3 inches across and 1 1/2 inches tall. Set on a lined sheet, cover, and chill at least 30 minutes, or up to 24 hours.
- Heat the oil in a nonstick skillet over medium-high until it shimmers. Add the chilled cakes, do not move them, and fry 4 to 5 minutes per side until both sides are deep golden brown and the cakes feel firm. Flip only once, gently, with a thin, wide spatula; the cakes are delicate. The crab is pre-cooked, so the golden crust is the cue: you are heating them through.
- Serve. Serve hot, straight from the pan, with lemon.
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Notes
Crab: No fresh crab needed. I use refrigerated canned jumbo lump, specifically Chicken of the Sea Wild Caught Premium Jumbo Lump (the refrigerated case, not the shelf-stable pantry can). It is a splurge at about $50 a pound, so these are special-occasion crab cakes. Premium lump crab is already cooked, so you are heating it through and browning.
Breadcrumbs: Use the full 1/4 cup. These cakes are almost all crab, so the mixture stays loose and barely holds even at 1/4 cup. That is normal; the chill firms them. Handle gently and do not add more, or you dull the crab. The chill is what firms the cakes so they hold together in the pan. Skip it, and they can spread or break.
Make-ahead: Shape and refrigerate up to 24 hours, then fry just before serving.
Storage: Refrigerate cooked cakes up to 2 days; the microwave reheats them fine, or use a 350°F oven or dry skillet if you want the crust crisp again. To freeze, freeze the cakes shaped and uncooked for up to 2 months; thaw overnight in the fridge before frying.
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