Maryland-Style Crab Cakes
By Bryan RoofPublished on March 5, 2024
Time
35 minutes, plus 1 hour chilling
Yield
Serves 4
Ingredients
CRAB CAKES
1⁄2 cup mayonnaise 1 large egg 2 tablespoons minced fresh parsley 2 teaspoons Old Bay seasoning ⅛ teaspoon cayenne pepper 1⁄2 cup panko bread crumbs 8 ounces jumbo lump crabmeat, picked over for shells8 ounces backfin or claw crabmeat, picked over for shells2 tablespoons unsalted butter, melted, dividedCOCKTAIL SAUCE
1⁄2 cup ketchup 1⁄4 cup prepared horseradish 1 1⁄2 teaspoons lemon juice 1⁄2 teaspoon pepper 1⁄2 teaspoon Tabasco sauce 1⁄2 teaspoon Worcestershire sauce 1⁄4 teaspoon table saltBefore You Begin
True Maryland crab cakes are made with Maryland-caught and -processed crab meat. Seek it out if you can. Otherwise, use the highest-quality crab meat you can find. If you can’t find jumbo lump crabmeat, then regular lump crabmeat can be substituted. This recipe can easily be doubled.
Instructions
- Whisk ½ cup mayonnaise, 1 large egg, 2 tablespoons minced parsley, 2 teaspoons Old Bay seasoning, and ⅛ teaspoon cayenne together in large bowl. Stir in ½ cup panko bread crumbs until incorporated. Gently fold in 8 ounces jumbo lump crabmeat, picked over for shells, and 8 ounces backfin or claw crabmeat, picked over for shells, taking care not to break up large pieces. Divide crab mixture into 4 equal balls, about 1 scant cup or 5¾ ounces each, and place on plate. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Meanwhile, whisk ½ cup ketchup, ¼ cup prepared horseradish, 1½ teaspoons lemon juice, ½ teaspoon pepper, ½ teaspoon Tabasco sauce, ½ teaspoon Worcestershire sauce, and ¼ teaspoon table salt together in bowl; set aside for serving. (Sauce can be refrigerated for up to 24 hours.)
- Adjust oven rack 10 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using spatula, transfer crab cakes to prepared sheet. Brush crab cakes with 1 tablespoon melted unsalted butter. Broil crab cakes until browned on top, 10 to 12 minutes. Turn off broiler and let crab cakes sit in oven until heated through, about 5 minutes. Transfer crab cakes to platter and brush with remaining 1 tablespoon melted butter. Serve with cocktail sauce.
for the crab cakes
for the cocktail sauce
Time
35 minutes, plus 1 hour chillingYield
Serves 4Ingredients
CRAB CAKES
COCKTAIL SAUCE
Ingredients
CRAB CAKES
COCKTAIL SAUCE
Ingredients
CRAB CAKES
COCKTAIL SAUCE
Why This Recipe Works
These simple yet sublime Maryland-style crab cakes are inspired by the cakes served at Ocean Odyssey Restaurant in Cambridge, Maryland. Chef Ian Campbell (who trained under Thomas Keller) and owner Travis Todd believe that when it comes to Maryland-style cakes, simplicity is the key. For starters, they use only locally harvested and processed Maryland crab. For our version, we used a combination of larger (lump) and smaller (backfin or claw) crabmeat for a satisfying variety of textures. The larger pieces provided juiciness and bursts of crab flavor, and the smaller pieces combined beautifully with the minimal number of ingredients used to bind the cakes (mayonnaise, egg, and bread crumbs) to offer delicate crab flavor throughout. Old Bay Seasoning, cayenne, and fresh parsley added aromatic counterpoints without distracting from the crab flavor.
Want more? Read the whole storyBefore You Begin
True Maryland crab cakes are made with Maryland-caught and -processed crab meat. Seek it out if you can. Otherwise, use the highest-quality crab meat you can find. If you can’t find jumbo lump crabmeat, then regular lump crabmeat can be substituted. This recipe can easily be doubled.
Instructions
- Whisk ½ cup mayonnaise, 1 large egg, 2 tablespoons minced parsley, 2 teaspoons Old Bay seasoning, and ⅛ teaspoon cayenne together in large bowl. Stir in ½ cup panko bread crumbs until incorporated. Gently fold in 8 ounces jumbo lump crabmeat, picked over for shells, and 8 ounces backfin or claw crabmeat, picked over for shells, taking care not to break up large pieces. Divide crab mixture into 4 equal balls, about 1 scant cup or 5¾ ounces each, and place on plate. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Meanwhile, whisk ½ cup ketchup, ¼ cup prepared horseradish, 1½ teaspoons lemon juice, ½ teaspoon pepper, ½ teaspoon Tabasco sauce, ½ teaspoon Worcestershire sauce, and ¼ teaspoon table salt together in bowl; set aside for serving. (Sauce can be refrigerated for up to 24 hours.)
- Adjust oven rack 10 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using spatula, transfer crab cakes to prepared sheet. Brush crab cakes with 1 tablespoon melted unsalted butter. Broil crab cakes until browned on top, 10 to 12 minutes. Turn off broiler and let crab cakes sit in oven until heated through, about 5 minutes. Transfer crab cakes to platter and brush with remaining 1 tablespoon melted butter. Serve with cocktail sauce.
for the crab cakes
for the cocktail sauce
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