Jul 14 2026
Restaurants›Castle Farms›Maryland Style Crab Cakes Recipe

Maryland Style Crab Cakes Recipe

Inspired by Castle Farms
Time1h 30m
Serves4

Pickled Fennel, Saffron Orange Aioli, Arugula

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Ingredients

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Crab Cakes

Pickled Fennel

Saffron Orange Aioli

Serving

Method

Crab Cakes

  1. 1

    Combine Ingredients

    In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper until just mixed.

  2. 2

    Form Cakes

    Shape the mixture into patties, approximately 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

  3. 3

    Chill

    Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.

  4. 4

    Cook

    In a large skillet, heat olive oil over medium heat. Cook the crab cakes in batches for about 4-5 minutes on each side, or until golden brown and heated through.

Pickled Fennel

  1. 5

    Prepare Fennel

    Slice the fennel bulb thinly and place it in a clean jar.

  2. 6

    Make Pickling Liquid

    In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, and fennel seeds. Bring to a boil, stirring until the sugar and salt dissolve.

  3. 7

    Pickle

    Pour the hot pickling liquid over the sliced fennel in the jar. Let it cool to room temperature, then refrigerate for at least 2 hours before using.

Saffron Orange Aioli

  1. 8

    Infuse Saffron

    In a small bowl, combine the saffron threads with 1 tablespoon of warm water to let them infuse for about 10 minutes.

  2. 9

    Mix Aioli

    In a mixing bowl, whisk together mayonnaise, orange zest, orange juice, infused saffron (including the water), minced garlic, and salt until smooth and well combined.

Serving

  1. 10

    Plate the Dish

    On a serving plate, place a bed of arugula, top with a crab cake, and drizzle with saffron orange aioli. Add some pickled fennel on the side for garnish.

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