Maryland Blue Crab Cakes Recipe

BREAKFAST FAVORITES

1. 1

   Rinse and pick through the lump crab meat to remove any shell fragments; drain well and transfer to a large mixing bowl.

2. 2

   In a separate bowl, whisk together mayonnaise (crab cake base), egg, Dijon mustard, Old Bay (for crab cakes), lemon zest, lemon juice, salt, and black pepper until smooth.

3. 3

   Add crab meat, parsley, green onion, and breadcrumbs to the mayo mixture. Gently fold with a spatula until just combined; avoid overmixing to keep the crab tender.

4. 4

   Form the mixture into 8 equal cakes and refrigerate 15–20 minutes to help them hold together during cooking.

5. 5

   Heat neutral oil in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate to drain briefly.

6. 6

   Lemon-Dill Aioli

   In a small bowl, whisk mayonnaise (lemon-dill aioli), minced garlic, fresh dill, and lemon juice with a pinch of salt and pepper until smooth. Cover and chill until serving.

7. 7

   Old Bay Aioli

   In another bowl, whisk mayonnaise (old bay aioli), Old Bay seasoning, garlic powder, and a splash of lemon juice with salt and pepper until well blended. Chill until serving.

8. 8

   Citrus Vinaigrette for greens

   In a small jar or bowl, whisk olive oil, white wine vinegar, orange juice, lemon juice, salt, and pepper until emulsified.

9. 9

   Assemble and serve

   Place a bed of organic greens on each plate. Toss greens with a portion of the citrus vinaigrette. Arrange two crab cakes atop the greens. Serve with dollops or light drizzle of both aiolis on the side. Scatter orange segments and radish slices for color and crunch. Garnish plates with lemon wedges as desired.