Maryland Style Crab Cake

Alright, listen up! We're making real Maryland crab cakes today. No filler, just sweet, succulent crab meat held together with just enough binder to keep it from falling apart. This isn't some sad imitation; this is the real deal.

Maryland Style Crab Cakes (Serves 4)

Yields: 4 crab cakes Prep time: 20 minutes Cook time: 15-20 minutes

Ingredients:

• 1 pound Jumbo Lump Crab Meat: This is crucial! Don't skimp and get backfin or claw meat. Jumbo lump is the star. Gently pick through the crab meat to remove any shells or cartilage.
• 1/4 cup Mayonnaise: Use a high-quality mayonnaise, like Duke's or Hellmann's. The flavor matters.
• 1 large Egg: Lightly beaten. This is the binder, so don't overdo it.
• 1 tablespoon Dijon Mustard: Adds a subtle tang.
• 1 teaspoon Worcestershire Sauce: For umami depth.
• 1/4 teaspoon Old Bay Seasoning: The quintessential Maryland spice! Don't substitute.
• 1 tablespoon chopped fresh Parsley: Adds freshness and color.
• 1/4 cup crushed Ritz Crackers: This is your filler, and we're using it sparingly for texture. Crush them finely.
• Salt and Freshly Ground Black Pepper: To taste (start with a pinch of each)
• 2 tablespoons unsalted Butter: For cooking (you can also use a neutral oil or a combination).
• Lemon wedges: For serving.
• (Optional) Tartar Sauce: Homemade is best (see below for a quick recipe), but a good quality store-bought will do.

Equipment:

• Large mixing bowl
• Small bowl
• Skillet or frying pan
• Spatula

Instructions:

1. Gently Combine Ingredients: In a large mixing bowl, very gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and crushed Ritz crackers. Season with salt and pepper to taste. Be careful not to overmix! You want the lumps of crab meat to stay intact. We want the crab to remain the star of the show, not mush!

2. Form the Crab Cakes: Using your hands, gently form the mixture into 4 equal-sized patties. Resist the urge to pack them too tightly; they should be delicate. If the mixture is too loose, add a tiny bit more crushed Ritz crackers, but be very conservative. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes, up to an hour. This helps them hold their shape.

3. Cook the Crab Cakes: Melt the butter (or heat your oil) in a skillet over medium heat. The pan should be hot enough that a drop of water sizzles.

4. Carefully Place Crab Cakes: Gently place the crab cakes in the hot skillet, being careful not to overcrowd the pan.

5. Sear to Golden Brown: Cook for approximately 5-7 minutes per side, or until the crab cakes are golden brown and heated through. Be patient and don't flip them too soon; they need to develop a nice crust. If the crab cakes are browning too quickly, lower the heat slightly.

6. Serve Immediately: Remove the crab cakes from the skillet and place them on a serving plate lined with paper towels to drain any excess grease. Serve immediately with lemon wedges and tartar sauce (if desired).

Chef's Notes & Tips:

• The Crab Meat is Key: Seriously, splurge on the jumbo lump. It makes all the difference.
• Don't Overmix: I can't stress this enough. Overmixing will result in tough, rubbery crab cakes.
• Chill Before Cooking: This helps the crab cakes hold their shape and prevents them from falling apart in the pan.
• Don't Overcrowd the Pan: Overcrowding will lower the temperature of the oil and result in steamed, not seared, crab cakes. Cook in batches if necessary.
• Gentle Flipping: Use a thin, flexible spatula to gently flip the crab cakes. Avoid poking or prodding them.
• Internal Temperature: If you want to be absolutely certain the crab cakes are cooked through, the internal temperature should reach 165°F (74°C). Use a meat thermometer to check.
• Serving Suggestions: Serve with a simple side salad, coleslaw, or roasted vegetables. They're also fantastic on a toasted bun for a crab cake sandwich.
• Freezing: You can freeze uncooked crab cakes. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw completely in the refrigerator before cooking.

Quick Tartar Sauce (Optional):

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon finely chopped red onion
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper

Combine all ingredients in a small bowl and mix well. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Enjoy your authentic Maryland crab cakes! Now get cooking!