Experience the authentic taste of Baltimore with this classic crab cake recipe that combines tender lump crab meat, savory seasonings, and a crispy golden crust. Perfect for any seafood lover, these crab cakes are packed with flavor and offer a true taste of Chesapeake Bay. Whether you’re hosting a dinner party or enjoying a family meal, this recipe will make you feel like you’re dining by the harbor.
Ingredients:
- 1 lb fresh lump crab meat (preferably jumbo lump)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or more to taste)
- 1 teaspoon lemon juice (freshly squeezed)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped celery (optional for added crunch)
- 1/4 cup finely diced red bell pepper (optional for color)
- 1/2 cup crushed saltine crackers or breadcrumbs
- Salt and pepper to taste
- 2 tablespoons butter (for frying)
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Prepare the Crab Meat:
- Gently pick through the crab meat to remove any shell fragments, keeping the lumps as intact as possible.
- Make the Crab Cake Mixture:
- In a large mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and freshly chopped parsley. Stir until well combined.
- Add the Crab Meat:
- Carefully fold the crab meat into the mixture, being careful not to break up the lumps. If using, add the diced celery and red bell pepper for extra flavor and texture.
- Add the Binder:
- Sprinkle in the crushed saltine crackers or breadcrumbs to help bind the mixture together. Stir gently until just incorporated. Season with salt and pepper to taste. The mixture should be moist but firm enough to hold its shape when formed into cakes.
- Form the Crab Cakes:
- Divide the mixture into 6-8 equal portions, depending on your desired size for the crab cakes. Gently shape each portion into a round patty, about 1-inch thick.
- Chill the Crab Cakes:
- Place the formed crab cakes on a tray lined with parchment paper. Refrigerate them for at least 30 minutes to help them firm up, which prevents them from falling apart while cooking.
- Fry the Crab Cakes:
- In a large skillet, heat the butter and vegetable oil over medium-high heat until hot but not smoking. Carefully add the crab cakes to the pan, working in batches if necessary, to avoid crowding the pan.
- Cook the crab cakes for 3-4 minutes per side, or until they are golden brown and crispy on the outside and heated through.
- Serve:
- Transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.