Maryland crab cakes
Maryland crab cakes, from above
Non vegMaryland

Maryland crab cakes

All crab, barely any filler, golden edges. Chesapeake Bay pride on a plate.

40 minTime
24 gProtein each
mildSpice
Chesapeake Bay crabs2 chapters · 1 min read

Make it your way

Grandma's wayLump crab, minimal filler, Old Bay style seasoning.
The original
325kcalsame
24 gproteinsame
1 gfibresame
40minutessame

Maryland crab cakes.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Crab450 g lump crab meat, picked over
Mayonnaise3½ tbsp
Egg1
Prepared mustard2 tsp
Worcestershire sauce1 tsp
Lemon juice2 tsp
Kashmiri chilli powder¾ tsp, with a pinch of celery salt, as seafood seasoning
Flat leaf parsley2 tbsp, chopped
Breadcrumbs½ cup
Salta pinch
Butter1½ tbsp
Cooking oil (vegetable oil)1 tbsp

Method

4 steps
  1. 1Whisk mayo, egg, mustard, Worcestershire, lemon, seasoning and parsley.
  2. 2Gently fold in crab and breadcrumbs, keeping lumps whole.
  3. 3Shape 8 cakes and chill 30 minutes.
  4. 4Heat butter and oil, sear cakes 3 to 4 minutes a side.
Serve it like this

Serve two cakes on a plate with lemon wedges, tartar or remoulade sauce and a crisp slaw. Hot from the pan.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Maryland crab cakes: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Jeera rice30 min
On the side Coleslaw15 min
On the side Green bean casserole50 min
A little snack Air fryer French fries45 min
To drink Virgin Mary5 min
Something sweet Pecan pie100 min
Sign up to send it to your cook