Name: Pan-Seared Maryland-Style Crab Cakes
Total time: 1 h 45 min
Ingredients: 1⁄2 cup mayonnaise; 1 large egg; 2 tablespoons minced fresh parsley; 1 scallion , sliced thin (optional); 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 2 teaspoons Old Bay seasoning; 1⁄2 teaspoon Tabasco sauce or 1 teaspoon Frank’s RedHot Original Cayenne Pepper Hot Sauce; 1/8 teaspoon cayenne pepper; 1⁄2 cup panko bread crumbs; 8 ounces jumbo lump crabmeat , picked over for shells; 8 ounces backfin or claw crabmeat , picked over for shells; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 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 salt

Pan-Seared Maryland-Style Crab Cakes

By Bryan Roof

Published on March 5, 2024

Time

45 minutes, plus 1 hour chilling

Yield

Serves 4

Ingredients

CRAB CAKES

1⁄2 cup mayonnaise 1 large egg 2 tablespoons minced fresh parsley 1 scallion, sliced thin (optional)2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 2 teaspoons Old Bay seasoning 1⁄2 teaspoon Tabasco sauce or 1 teaspoon Frank’s RedHot Original Cayenne Pepper Hot Sauce⅛ 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 shells1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter

COCKTAIL 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 salt

Before You Begin

If you can't find jumbo lump crabmeat, then regular lump crabmeat can be substituted. This recipe can easily be doubled. You will need a nonstick skillet with a tight-fitting lid for this recipe.

Instructions

for the crab cakes

Whisk mayonnaise; egg; parsley; scallion, if using; mustard; Worcestershire; Old Bay; Tabasco; and cayenne together in large bowl. Stir in panko until incorporated. Gently fold in jumbo lump and backfin crabmeat, 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.

for the cocktail sauce

Meanwhile, whisk all ingredients together in bowl; set aside for serving. (Sauce can be refrigerated for up to 24 hours.)

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add butter and cook until melted and foaming subsides. Add crab cakes to skillet (do not flatten); cover; and cook until well browned on first side, about 5 minutes. Flip crab cakes and continue to cook, uncovered, until well browned on second side, about 5 minutes longer. Remove from heat; cover; and let sit until heated through, about 3 minutes. Serve with cocktail sauce.