Maryland-Style Crab Cakes
These authentic Maryland-style crab cakes showcase sweet, delicate crabmeat with minimal filler and maximum flavor. Golden-crispy on the outside and tender within, they're seasoned with just the right blend of herbs and spices to let the crab be the star. Perfect for special occasions or an elevated weeknight dinner.
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Servings: 4
Calories: 285kcal
Ingredients
- 1 lb cooked crabmeat fresh or frozen
- 1 1/2 cups panko breadcrumbs divided
- 3 tablespoons diced red bell peppers
- 3 tablespoons diced shallots
- 3 tablespoons minced parsley
- 3 tablespoons lemon juice
- 1 tablespoon dry sherry
- 1/4 cup heavy cream
- 1 large egg beaten
- 1 pinch salt
- 1 pinch white pepper
- 1 dash Tabasco sauce
- 1 pinch celery salt
- 1/2 teaspoon paprika preferably sweet Hungarian
- 4 tablespoons butter or oil or mixture of both
Instructions
- In a large bowl, mix together 3/4 cup of the panko breadcrumbs, diced red bell peppers, shallots, parsley, lemon juice, dry sherry, heavy cream, beaten egg, salt, white pepper, Tabasco sauce, celery salt, and paprika.
- Combine all ingredients thoroughly until well blended.
- Gently add the crabmeat and mix carefully to avoid breaking up the crab pieces.
- Shape the mixture into 8 to 10 patties using your hands.
- Coat each patty with the remaining panko breadcrumbs, pressing gently to adhere.
- Refrigerate the formed crab cakes for at least 1 hour to firm up.
- Heat butter and/or oil in a large skillet over medium heat until hot.
- Carefully add the chilled crab cakes to the hot skillet.
- Sear for 3-4 minutes on each side until the coating is golden brown and lightly crispy.
- Add more oil or butter as needed to prevent sticking and serve immediately.
Notes
Use jumbo lump crabmeat for the best texture and flavor, picking through carefully to remove any shell pieces.
Chilling the crab cakes is essential to prevent them from falling apart during cooking.
For make-ahead preparation, formed crab cakes can be refrigerated overnight before cooking.
Substitute dry white wine for sherry if unavailable, or omit entirely for a milder flavor.
To test oil temperature, drop a small piece of breadcrumb in the pan - it should sizzle immediately when ready.
Serve with lemon wedges, tartar sauce, or a simple aioli for best results.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 520mg | Potassium: 340mg | Fiber: 1g | Sugar: 2g