Maryland Crab Cakes Recipe (Little Filler)

Introduction:

Maryland Crab Cakes are a culinary delight known for their rich, sweet crab flavor and minimal filler. These succulent crab cakes celebrate the bounty of the Chesapeake Bay and are a cherished dish in the mid-Atlantic region. With lump crab meat as the star, these crab cakes are lightly seasoned to let the crab’s natural sweetness shine through. In this comprehensive guide, we’ll walk you through the steps to create Maryland Crab Cakes with little filler that are bound to impress your guests or satisfy your seafood cravings.

Ingredients:

For the Crab Cakes:

Crab

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning (plus extra for dusting)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped green onions (green parts only)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/4 cup unsalted butter (for frying)
  • Lemon wedges and tartar sauce for serving

Instructions:

1. Prepare the Crab Meat:

  • Start by picking over the lump crab meat to ensure there are no shells or cartilage pieces. Handle the crab meat gently to avoid breaking up the lumps.

2. Prepare the Binding Mixture:

  • In a mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Whisk together until well blended.

3. Add Fresh Herbs and Breadcrumbs:

  • Gently fold in the finely chopped parsley and green onions into the binding mixture.
  • Gradually add both the plain breadcrumbs and panko breadcrumbs to the mixture. Continue to gently fold until well incorporated.

4. Combine with Lump Crab Meat:

  • Gently add the lump crab meat to the mixture. Carefully fold the crab meat into the mixture, trying not to break the crab lumps. The mixture should hold together but not be overly compacted.

5. Shape the Crab Cakes:

  • Divide the crab mixture into equal portions and shape them into crab cakes. You can make large or small cakes according to your preference.

6. Chill the Crab Cakes:

  • Place the crab cakes on a baking sheet lined with parchment paper and cover them with plastic wrap.
  • Refrigerate the crab cakes for at least 30 minutes. Chilling helps them firm up and hold their shape during cooking.

7. Pan-Fry the Crab Cakes:

  • In a large skillet, melt the unsalted butter over medium-high heat.
  • Once the butter is hot and foamy, carefully add the crab cakes, making sure not to overcrowd the pan. You may need to fry them in batches.
  • Cook the crab cakes for about 3-4 minutes on each side or until they are golden brown and heated through. Be gentle when flipping them to maintain their shape.

8. Drain and Serve:

  • Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess butter.

9. Dust with Old Bay Seasoning:

  • While the crab cakes are still warm, lightly dust them with additional Old Bay seasoning for extra flavor.

10. Serve with Lemon and Tartar Sauce:

  • Arrange the Maryland Crab Cakes on serving plates.
  • Serve them with lemon wedges and a side of tartar sauce for dipping.

Tips:

Crab

  • Choosing Crab Meat: Look for fresh, high-quality lump crab meat for the best results. Jumbo lump crab meat or backfin crab meat is ideal, as it has larger, delicate lumps.
  • Breadcrumbs: Using a combination of plain breadcrumbs and panko breadcrumbs gives the crab cakes a desirable texture.
  • Old Bay Seasoning: Old Bay seasoning is a signature flavor in Maryland Crab Cakes. Adjust the amount to your taste, but don’t overpower the delicate crab flavor.
  • Chilling: Chilling the crab cakes before cooking helps them hold their shape and prevents them from falling apart during frying.
  • Cooking: Be gentle when flipping the crab cakes in the skillet to prevent them from breaking apart. You want them to be crispy on the outside and tender on the inside.

Conclusion:

Maryland Crab Cakes with Little Filler are a culinary masterpiece that celebrates the natural sweetness and flavor of lump crab meat. With minimal filler and just the right blend of seasonings, these crab cakes are a seafood lover’s dream come true. Whether served as an appetizer, main course, or in a sandwich, they capture the essence of Maryland’s coastal cuisine. With this comprehensive recipe guide, you can create crab cakes that are worthy of the Chesapeake Bay’s rich culinary heritage. So, gather your ingredients, embrace the flavors of the sea, and savor every bite of these delectable Maryland Crab Cakes.

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