Jumbo Lump Maryland Crab Cakes Recipe
Indulge in our JUMBO LUMP MARYLAND CRAB CAKES, featuring succulent jumbo lump crab meat expertly seasoned and delicately pan-seared to golden perfection. Each bite bursts with the fresh flavors of the sea, complemented by a zesty remoulade that adds a delightful kick. Served with a side of crisp lettuce and a wedge of lemon, these crab cakes are a true taste of Maryland that will leave you craving more.
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, and chopped parsley. Season with salt and black pepper to taste. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3-4 inches in diameter and 1 inch thick. Place the formed crab cakes on a sheet tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- 4
Serve
Remove the crab cakes from the skillet and let drain on paper towels. Serve warm with your favorite dipping sauce.
