Gourmet Maryland-Style Crab Cakes
Experience the rich and savory flavors of Maryland with these gourmet crab cakes. Packed with tender lump crabmeat, subtle hints of garlic, onion, and celery, these cakes strike a perfect balance between dense and flaky. Enhanced with Old Bay seasoning and Dijon mustard, each bite transports you to a seaside dining experience. Whether served a la carte, nestled in a sandwich, or alongside a crisp salad, these crab cakes are sure to impress your guests and elevate any meal.
4
Servings
140
Calories
12
Ingredients
Ingredients
Garlic, minced
1/2 teaspoon (minced)
Onion, minced
1 tablespoon (minced)
Celery, diced
1 tablespoon (diced)
Mayonnaise
2 tablespoons (n/a)
Whole egg
1 (n/a)
Salt
1/8 teaspoon (n/a)
Black pepper
1/8 teaspoon (n/a)
Dijon mustard
1 teaspoon (n/a)
Old Bay Seasoning
1 teaspoon (n/a)
Breadcrumbs
1/4 cup (n/a)
Lump crabmeat
1 lb (n/a)
Oil, for sautéing
2 tablespoons (n/a)
Instructions
1
In a large stainless-steel bowl, combine minced garlic, onion, celery, mayonnaise, whole egg, salt, black pepper, Dijon mustard, and Old Bay seasoning. Mix until well combined.
2
Gently fold in the lump crabmeat using gloved hands, being careful not to break up the pieces too much. Add the breadcrumbs and mix gently until just incorporated.
3
On a clean surface, spread a thin layer of plain breadcrumbs. Take equal portions of the crab mixture and form into balls roughly two inches in diameter, placing them on the breadcrumb layer.
4
Gently flatten each ball to create a cake roughly half an inch thick and three inches in diameter. Ensure the edges are rounded for even cooking, then place the formed cakes in the refrigerator for at least 30 minutes to firm up.
5
Heat a sauté pan over medium heat and add two tablespoons of oil, letting it become hot but not smoking. Carefully add the crab cakes to the pan, cooking no more than two at a time to avoid overcrowding.
6
Brown the crab cakes for about 2-3 minutes on one side until golden brown, then carefully flip them and brown the other side.
7
Once both sides are golden, reduce the heat to low and let the crab cakes cook through for an additional 5-8 minutes. They should be fully heated with a delicate crust.
8
Serve hot with your favorite accompaniment, be it a zesty sauce, in a sandwich, or alongside a fresh salad.
Nutrition Information
7.5g
Fat
11.25g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Maryland-style recipe?
The main protein is 1 lb of lump crabmeat.
How many calories are in a single serving?
Each serving contains 140 calories.
What signature seasoning provides the coastal flavor?
Old Bay seasoning is used to provide the signature flavor.
How long should the crab cakes chill before cooking?
The cakes should be placed in the refrigerator for at least 30 minutes to firm up.
How many servings does this recipe yield?
This recipe yields 4 servings.
What are the ideal dimensions for each crab cake?
Each cake should be roughly half an inch thick and three inches in diameter.
How much fat is contained in one serving?
There are 7.5g of fat per serving.
What binds the crab mixture together?
A combination of mayonnaise, a whole egg, and breadcrumbs acts as the binder.
What vegetables are included in the mixture?
The recipe includes minced garlic, minced onion, and diced celery.
How much protein is in each serving?
Each serving contains 10g of protein.
What is the recommended cooking method?
The crab cakes are sautéed in a pan over medium heat with oil.
How do you ensure the crab cakes don't break during mixing?
Gently fold in the lump crabmeat using gloved hands to avoid breaking the pieces.
What is the total carbohydrate count per serving?
Each serving contains 11.25g of carbohydrates.
How much oil is needed for sautéing?
The recipe calls for 2 tablespoons of oil.
Why should you only cook two crab cakes at a time?
Cooking no more than two at a time avoids overcrowding the pan, ensuring even browning.
What type of mustard is used in this gourmet recipe?
Dijon mustard is used for its sharp and savory flavor.
How long do you brown each side of the crab cake?
Brown each side for approximately 2-3 minutes until golden.
What is the total cooking time after browning?
Once browned, the heat is reduced to low for an additional 5-8 minutes of cooking.
What texture can be expected from these crab cakes?
They strike a perfect balance between dense and flaky with a delicate crust.
How much breadcrumbs are required for the base mixture?
The base mixture requires 1/4 cup of breadcrumbs.
What is the recommended prep for the garlic?
The garlic should be finely minced.
How much onion is used in the recipe?
The recipe calls for 1 tablespoon of minced onion.
How much celery is added for crunch?
The recipe uses 1 tablespoon of diced celery.
What is the initial ball size before flattening the cakes?
Form the mixture into balls roughly two inches in diameter.
Can these be served as a sandwich?
Yes, they can be served a la carte, in a sandwich, or with a salad.
What are the sodium or fiber levels?
The specific sodium and fiber levels are not provided in this nutritional breakdown.
What type of mixing bowl is suggested?
A large stainless-steel bowl is recommended for combining the ingredients.
Should the oil be smoking when you add the crab cakes?
No, the oil should be hot but not smoking.
What is the suggested seasoning for salt and pepper?
The recipe calls for 1/8 teaspoon each of salt and black pepper.
How much mayonnaise is used for creaminess?
The recipe uses 2 tablespoons of mayonnaise.