Description
This Maryland-Style Crab Cakes recipe features tender, flavorful crab cakes with a perfect blend of spices, herbs, and a light crispy crust. Designed to be cooked in a skillet, oven, or air fryer, these crab cakes offer versatile cooking options for a delicious seafood appetizer or main dish.
Ingredients
Scale
Crab Cakes
- 1 pound crab meat (regular or jumbo lump)
- 1 large egg
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard (spicy or yellow)
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ½ cup Panko breadcrumbs (gluten-free)
- 2 tablespoons chives (finely chopped)
- 2 tablespoons parsley (finely chopped)
- 1-2 tablespoons oil (avocado or olive)
Instructions
- Prep crab: Sort through the crab meat to ensure no shell pieces remain, preparing it for mixing.
- Make sauce: In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, paprika, cayenne pepper, salt, and black pepper until well combined.
- Combine ingredients: Gently stir in the crab meat, Panko breadcrumbs, chives, and parsley, being careful not to break apart the crab meat too much.
- Chill: Refrigerate the mixture for 20-30 minutes to firm up, making it easier to shape into patties.
- Make patties: Scoop out â…“ cup portions of the mixture and form them into round discs about 1 inch tall, making a total of 8 crab cakes.
- Cook in skillet: Heat 1 tablespoon of oil over medium heat in a cast iron or stainless steel skillet until sizzling. Add four crab cakes and cook them for 3-4 minutes on each side until the edges turn crispy. Repeat for remaining crab cakes.
- Bake in oven: Preheat oven to 375°F. Line a baking sheet with parchment paper and place crab cakes at least one inch apart. Bake for 12-14 minutes, flipping halfway through to ensure even cooking.
- Air fry crab cakes: Preheat your air fryer to 375°F for 3 minutes. Place four crab cakes in a single layer on the metal grate, spritzing each with oil or non-stick cooking spray. Cook for 5 minutes, flip, and cook another 5-7 minutes until crisp.
- Serve: Garnish with fresh parsley or chives, lemon wedges, and your choice of homemade remoulade or tartar sauce. Enjoy your delicious Maryland-style crab cakes!
Notes
- For best results, use fresh or high-quality lump crab meat for the most tender texture.
- Adjust spices like cayenne and paprika according to your preferred spice level.
- Chilling the mixture helps the crab cakes hold their shape during cooking.
- Cooking times may vary slightly depending on your appliance; watch for a golden crispy exterior.
- These crab cakes can be served as an appetizer or main course paired with a light salad or coleslaw.
- Use gluten-free Panko breadcrumbs if needed for dietary restrictions.
