Maryland Crab Cakes Recipe
Two all-lump Maryland crab cakes, broiled or fried, served with roasted veggies and rice or potatoes.
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Ingredients
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Crab Cakes
Roasted Veggies
Rice or Potatoes
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, 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 Crab Cakes
Divide the crab mixture into 4 equal portions and form each portion into a patty about 1 inch thick. Place the patties on a plate and refrigerate them for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
Heat the vegetable oil in a skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side until golden brown and crispy. Alternatively, you can broil the crab cakes in the oven on a greased baking sheet for about 10-12 minutes, flipping halfway through.
Roasted Veggies
- 4
Prep the Vegetables
Preheat your oven to 425°F (220°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces and place them in a large bowl.
- 5
Season and Roast
Drizzle olive oil over the vegetables and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly and spread the veggies out on a baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Rice or Potatoes
- 6
Cook the Rice
While the crab cakes and veggies are cooking, prepare the rice according to package instructions. Generally, this involves bringing 2 cups of water to a boil, adding 1 cup of rice, reducing heat to low, covering, and simmering for 15-20 minutes until the rice is tender and water is absorbed.