Maryland Crab Cakes Recipe

Prepare Crab Mix

In a large mixing bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely diced red bell pepper, finely diced celery, minced shallot, egg, chopped parsley, lemon zest, salt, and black pepper. Whisk until uniformly combined.

Gently fold the jumbo lump crab meat into the mayonnaise mixture in two batches. Use a light hand to keep lumps intact—do not overmix. Fold in panko breadcrumbs just until the mixture holds together when pressed (you may not need the full amount).

Cover the bowl and chill the crab mixture in the refrigerator for 30 minutes to firm up. This helps the cakes hold their shape.

Form Cakes

Using a 3/4-cup measuring scoop or 1/3–1/2 cup portioner, portion the mixture into 6 equal patties. Gently compress each into a round cake about 1-inch thick. Place formed cakes on a parchment-lined tray and chill another 15 minutes while you prepare the pan and sauce.

Pan-Fry

Heat a large skillet over medium heat. Add 1 tablespoon oil and 2 tablespoons butter. When butter foams and the pan is hot (but not smoking), add crab cakes without overcrowding (work in batches if necessary). Cook 3–4 minutes per side until golden brown and heated through, flipping carefully with a wide spatula. Add remaining butter if needed between batches. Transfer cooked cakes to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced shallot and sauté until softened and translucent, about 2 minutes, without browning.

Pour in the dry white wine and increase heat to medium-high. Simmer until reduced by about half, about 3–4 minutes.

Add the stock and simmer another 2 minutes to concentrate flavor. Stir in lemon juice and heavy cream, reduce heat to low and simmer gently for 1–2 minutes to slightly thicken.

Remove saucepan from heat. Whisk in the cold cubed butter, one piece at a time, to emulsify and create a silky sauce. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in chopped dill or parsley. Taste and adjust seasoning or lemon as needed. Keep warm (do not boil) until serving.

Bring a medium pot of salted water to a rolling boil. Add trimmed string beans and blanch for 2–3 minutes until bright green and just tender-crisp.

Drain the beans and immediately plunge into an ice bath to stop cooking and preserve color. After 1–2 minutes, drain well and pat dry.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add blanched string beans and toss for 2–3 minutes to heat through and lightly char in spots. Season with 1/2 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon lemon zest. If using, sprinkle toasted sliced almonds and toss briefly to combine. Remove from heat and keep warm.

Place a portion of warmed string beans on each plate. Set a crab cake (or two smaller cakes) beside the beans. Spoon 2–3 tablespoons of the warm white wine lemon sauce over each crab cake and a little around the plate. Garnish with extra chopped parsley and a lemon wedge if desired. Serve immediately.