Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Maryland-Style Crab Cakes
Serve with tomato and Corn Salad- I am always tinkering with recreating a true Maryland-style crab cake and I finally found a healthy version that brings back memories of growing up in the greater Philadelphia area with access to Chesapeake Bay classics like crab cakes. The distinct difference between most crab cakes and a Maryland-style one is the Old Bay seasoning, a staple in most Maryland households. I have lightened up the coastal seafood delicacy by broiling rather than pan frying in oil. I did not miss the original fried version and rather preferred this lighter one. My crab cake recipe got two thumbs up from my southern-raised husband who spent many a childhood summers on the Chesapeake and my daughter who does not typically like seafood.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 large egg
    • 1/4cup mayo
    • 1teaspoon Dijon mustard
    • 1 1/2teaspoon Old Bay seasoning*
    • 1/2teaspoon Worcestershire sauce
    • 1teaspoon fresh lemon juice*
    • 1/4teaspoon sea salt
    • 1pound fresh crabmeat (I used claw, but try a mix of claw and jumbo lump or back fin)**
    • 1cup fresh breadcrumbs (I use 2 slices day old bread in my small food processor)
    • 2tablespoon fresh parsley, chopped
    • 2tablespoon butter, melted
    • Lemon wedges, for serving
    • 4 ears of corn, kernel cut off the cob (or 2 cups frozen corn, thawed)
    • 1 1/2cup grape tomatoes, cut in half
    • 1tablespoon extra-virgin olive oil
    • 1/4cup fresh basil leaves, chopped (or 1/2 teaspoon dried)
    • 1/4teaspoon sea salt
    • 1teaspoon ground black pepper
    Instructions
    1. Combine the egg and the following 6 ingredients (through sea salt) in small bowl. Set aside.
    2. Put the crabmeat in large bowl (make sure well drained and picked through for bones, although jumbo lump will not have bones). Gently fold in mayo mixture. Add in breadcrumbs and parsley but gently combine only until breadcrumbs are incorporated. Form into 8 patties.
    3. Place the crab cakes on a rimmed baking sheet lined in aluminum foil. Place crab cakes on the lined baking sheet. Spoon melted butter evenly over the top of the crab cakes. Broil about 6” from top of oven for 8-10 minutes until crab cakes are browned on top (move to lower shelf if browning too quickly). Serve with lemon wedges and tomato corn salad.
    4. To make corn tomato salad: combine the corn and following 5 ingredients (through black pepper) in a serving bowl. Combine all of the ingredients together and serve with crab cakes.
    Recipe Notes

    * Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland specifically in the Chesapeake Bay area where it is very popular. It is chiefly used to season crab and shrimp. You should be able to find it at most large supermarkets as well as Amazon.

    **To really produce restaurant quality crab cakes use all jumbo lump or back fin, or a higher ratio of the pricey jumbo or backfin to the more economical claw meat. I have found, however, that the denser claw meat helps to keep the cakes together so I always include it in my crab cakes.

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