(with jumbo lump crab)
A Maryland Crab Cake is the signature of the sweetness of the state crustacean. These crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together, combining the flavors of lemon, parsley, and Old Bay Seasoning, but the most taste is from the jumbo crab meat itself.
As some of you may know, my Hubby Dr. Rollins is a Maryland native, and he introduced me to many Maryland foods, but this is one of my favorites, Maryland blue crabs.
I have the pleasure of enjoying these once a month. If you follow Instagram and me, Dwayne will make these delicious crab cakes in the kitchen. You guys have been asking for months for me to add this recipe to the blog, so I finally got the full recipe from Dwayne to share with my followers. Below you will see the ingredients you need to make these tasty cakes. Also, Dwayne has some recommendations on how to store them if you want to have the crab cakes for later.
WHEN IS CRAB SEASON?
In Maryland, crabbing season typically begins in April and lasts through December. However, if you buy an "out of season" crab and wonder where it came from, chances are it came from North Carolina and Louisiana.
Types of Crab Meat
Claw: The meat of the claws is darker than other types of crab meat. It's not that sweet, but it has a stronger flavor. Claw meat is the cheapest and is ideal for soups, sauces, and stews.
Chunk: The lumpy crab meat is also whitish but smaller than the chunky one. It is still very robust and has a lot of flavors. It comes from the crab's body and is excellent for large crab cakes.
Backfin: Backfin meat comes from the crab's body and broken chunks of the lump. It tends to have a shredded texture more than a lump and is less expensive.
Jumbo lump: These are the large chunks of meat connected to the swimming fins of the crab. It is favored for its presentation and size and is accordingly more expensive.
1 large egg
2 1/2 TBS mayonnaise
2 Tablespoon chopped fresh parsley
1 teaspoons Dijon mustard
1 1/ 2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1-pound fresh lump crab meat*
optional: 2 Tablespoons melted salted or unsalted butter
2/3 cup Saltine cracker crumbs
Whisk together egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt in a large bowl. Place the crabmeat on top, followed by the cracker crumbs.
Fold them very gently and carefully with a rubber spatula or a large spoon. You don't want to crack that crabmeat!
Refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F . grease a rimmed baking sheet with butter or nonstick baking sheet
I use a 1/2 cup measuring cup to portion the crab cake mixture into six mounds onto a rimmed metal baking sheet lined with foil or non-stick baking sheet. Use your hands or an ice-cream scope to compact each pile, so there aren’t any lumps sticking out or falling apart. Brush each with melted butter.
Bake crab cake for 12 minutes or until lightly browned around the edges and on top.
Remove the pan and use the oven mites to move the oven rack 3 inches from the broiler. Preheat the grill and brush the crab cakes with the remaining butter—Cook 1 to 2 minutes or until crispy and golden.
Drizzle each with fresh lemon juice and serve warm.
1 cup mayonnaise,
1½ tablespoons sweet pickle relish
One teaspoon of Dijon mustard
One tablespoon minced shallot
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper to taste
2 tsp. minced Parsley
In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice and parsley. Season with salt and pepper, to taste. Cover and chill until ready to serve.
How to store your Crab Cake:
To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and put it in a plastic freezer bag. Freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before cooking.
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