Maryland Blue Crab Cakes

About This Recipe

A true Maryland crab cake is mostly crab: jumbo lump blue crab held together with the bare minimum of binder, seasoned with Old Bay, mustard, and a little Worcestershire, then broiled or pan-seared until golden. The Chesapeake style avoids the bready, filler-heavy cakes found elsewhere; the test of a good one is whether it threatens to fall apart. This version works because the binder is a light mayonnaise and egg slurry folded in gently, the cakes are chilled before cooking so they set, and broiling lets the crab flavor lead rather than a fried crust. Saltines, not breadcrumbs, are the traditional Maryland filler, used sparingly.

Ingredients

Serves 4

• 1 lbjumbo lump blue crab meat(carefully picked for shell fragments)
• 0.25 cupmayonnaise
• 1 largeegg(beaten)
• 1 tbspDijon mustard
• 1 tspWorcestershire sauce
• 1 tbspfresh lemon juice
• 1.5 tspOld Bay seasoning
• 0.5 tspkosher salt
• 12saltine crackers(finely crushed, about 1/3 cup)
• 2 tbspunsalted butter(for pan-frying (optional))
• 1 wholelemon(cut into wedges for serving)

Instructions

1. 1

   Prepare

   Pick through a pound of jumbo lump crab meat for shell fragments without breaking the lumps; work over a sheet pan in good light and handle the meat as little as possible.

   Run your fingertips, not a fork, through the crab; forks shred the lumps you paid for.

2. 2

   Cook

   Whisk mayonnaise, egg, Dijon mustard, Worcestershire, lemon juice, and Old Bay into a smooth binder, then fold in crushed saltines and the crab with a spatula in just a few gentle strokes.

3. 3

   Combine

   Shape into six loose mounds without compacting them, set on a parchment-lined tray, and refrigerate at least 30 minutes; chilling firms the binder so the cakes survive cooking intact.

   If a cake will not hold together at all, add one more crushed saltine, never more mayonnaise.

4. 4

   Serve

   Broil 4 inches from the element for 10 to 12 minutes until golden and 145F inside, or sear in butter over medium heat 4 minutes per side. Serve with lemon wedges and a dusting of Old Bay.

Variations

• •

  Make smaller cocktail-size cakes for appetizers, broiling about 7 minutes.

• •

  Pan-fry in clarified butter for a crispier exterior closer to the Eastern Shore tavern style.

• •

  Fold in a tablespoon of finely minced red bell pepper and chives for color, a common restaurant touch.

• •

  Serve as a crab cake sandwich on a soft potato roll with lettuce, tomato, and tartar sauce, Baltimore-style.

Storage

Uncooked shaped cakes keep refrigerated for 1 day and freeze, wrapped individually, for 2 months; cook from partially thawed. Cooked cakes refrigerate up to 2 days and reheat best in a 350F oven for 10 minutes.

Frequently Asked Questions