Cast Iron Maryland Crabcakes Recipe
Jumbo Lump Crabcakes, Fried Green Tomatoes, Maque Choux, Charred Salsa Verde, Chili Oil
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.
Crabcakes
Fried Green Tomatoes
Maque Choux
Charred Salsa Verde
Chili Oil
Method
Crabcakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, finely chopped celery, bread crumbs, egg, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crabcakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Crabcakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crabcakes in batches and cook for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Fried Green Tomatoes
- 4
Prepare the Dipping Station
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with buttermilk, and one with cornmeal.
- 5
Bread the Tomatoes
Dip each slice of green tomato first in the flour mixture, then in the buttermilk, and finally coat it in cornmeal.
- 6
Fry the Tomatoes
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded tomato slices in batches for about 3-4 minutes on each side or until golden brown. Drain on paper towels.
Maque Choux
- 7
Sauté Vegetables
In a large skillet, melt butter over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- 8
Add Corn and Cream
Add corn kernels and heavy cream to the skillet. Season with salt and black pepper. Stir well and let simmer for about 10-15 minutes until thickened.
Charred Salsa Verde
- 9
- 10
Chili Oil
- 11
Prepare the Chili Oil
In a small saucepan, combine olive oil, red pepper flakes, and minced garlic. Heat over low heat for about 10-15 minutes, allowing the flavors to infuse the oil. Strain and set aside.