Cast Iron Maryland Crabcake Recipe
Jumbo Lump Crab, Romaine, Tomato, Tartar Sauce, Brioche Bun, Beach Fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crabcake Mixture
Toppings and Assembly
Method
Crabcake Preparation
- 1
Mix the Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Patties
Using your hands, form the mixture into 4 equal-sized patties, about 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crabcakes
- 4
Heat the Cast Iron Skillet
Preheat a cast iron skillet over medium heat and add a tablespoon of oil to coat the bottom of the skillet.
- 5
Assembly
- 6
Prepare the Toppings
While the crab cakes are cooking, wash and chop the romaine lettuce, and slice the tomato.
- 7
Assemble the Crabcakes
To assemble, place a crab cake on the bottom half of each brioche bun. Top with romaine lettuce, a slice of tomato, and a generous dollop of tartar sauce. Place the top half of the bun on each sandwich.
- 8
Serve with Beach Fries
Serve the crabcakes with a side of beach fries for a complete meal.