Maryland-style Crab Cakes
Lump: Lump crab meat is a bit smaller than jumbo lump. It comes from the body of a crab and is the standard for crab cakes. It too, is expensive, but it's the preferred choice of meat for this recipe.
Backfin: Backfin crab meat comes from the body of the crab too. The term “backfin” can also include the broken pieces of lump crab meat. It’s flakier than lump crab meat.
Claw: Claw meat is darker than the other types of crab meat. It’s not as sweet, but it has very strong flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews. It may not be pretty, but it still tastes good. The price range on this is more accessible ($12-20/lb) and is usually what I go for in the store.
Maryland-Style Crab Cakes
Ingredients
- 2 eggs, large
- 1 cup crushed saltine crackers
- 3 T mayonnaise
- 1 T Dijon mustard
- 1 T horseradish
- 1 T Old Bay
- 1 T Old Bay hot sauce
- 2 t Worcestershire sauce
- 2 T chopped dill
- 2 T chopped parsley
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 lb crab meat
- ½ cup panko breadcrumbs (optional)
- ¼ cup melted butter
Instructions
- If necessary, pick through crab meat for shells ( jumbo lump crab will not have shells). Put the crab in a medium mixing bowl and set aside.
- Combine with the crab meat, mayonnaise, Worcestershire, horseradish, parsley, Dijon mustard, salt, pepper, crushed saltines, egg, lemon zest, dill and Old Bay seasoning. Stir the mixture lightly just until mixed together uniformly.
- Scoop the crab mixture using a 1/3-cup measure and form cakes. Place each one on a prepared sheet pan.
- Sprinkle the breadcrumbs over the cakes. Cover the with plastic wrap and refrigerate for 30 minutes up to 1 hour.
- Drizzle each cake with a little melted butter. Bake at 450° for 12 minutes. Serve with remoulade.
Notes:
Remoulade is simply fancy mayonnaise used as a vehicle for some tasty things to accompany seafood dishes. Every recipe is a course in trial and error. Ecru time I make it, it tastes similar yet different and that's how I like it. No recipe or ratio here. Just add a bit of this or that and make your own too serve with your crabcakes.
Mayo
Mustard
Ketchup
Garlic clove
Horseradish
Lemon
Paprika
Hot sauce
Pickle relish or chopped gherkins
Jumbo Lump: Jumbo lump crab meat is queen of the crabmeat family. It comes from the crab’s swimmer fin muscles and crabs only have 2 of these. You need a A LOT OF CRABS to make one serving of jumbo lump crab meat. This is why it’s the most expensive type. Don't be surprised to see it range from $30 to $50/lb.
Lump: Lump crab meat is a bit smaller than jumbo lump. It comes from the body of a crab and is the standard for crab cakes. It too, is expensive, but it's the preferred choice of meat for this recipe.
Backfin: Backfin crab meat comes from the body of the crab too. The term “backfin” can also include the broken pieces of lump crab meat. It’s flakier than lump crab meat.
Claw: Claw meat is darker than the other types of crab meat. It’s not as sweet, but it has very strong flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews. It may not be pretty, but it still tastes good. The price range on this is more accessible ($12-20/lb) and is usually what I go for in the store.
Calories
215.09Fat (grams)
12.43Sat. Fat (grams)
4.98Carbs (grams)
11.81Fiber (grams)
0.94Net carbs
10.87Sugar (grams)
1.07Protein (grams)
13.69Sodium (milligrams)
986.59Cholesterol (grams)
118.92
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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