Prep 10 mins
Cook 14 mins
Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon onion, minced
- 1 tablespoon celery, diced
- 2 tablespoons mayonnaise
- 1 egg
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1⁄4 cup breadcrumbs
- 1 lb lump crabmeat
- 2 tablespoons peanut oil, for sauteing
- In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
- Using gloved hands, gently mix in crab meat, then add bread crumbs.
- Spread a thin layer of plain bread crumbs on your work surface.
- Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
- In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
- Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
- Chef's Tip:.
- While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.