Maryland-Style Gourmet Crab Cakes
Experience the taste of the Chesapeake Bay with these Maryland-style gourmet crab cakes, inspired by the renowned Phillips Seafood Restaurant in Baltimore's Inner Harbor. These delectable crab cakes are made with tender backfin crabmeat and a blend of spices, mayonnaise, and mustard, resulting in a crispy exterior and a succulent center. Perfect for lunch or as a savory snack, these crab cakes are sure to impress your guests and satisfy your seafood cravings. Serve hot, paired with a squeeze of fresh lemon for that added zest!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
crabmeat
8 ounces (shell pieces removed (backfin recommended))
large egg
1 (beaten)
Worcestershire sauce
1 teaspoon (or 2 tsp. for chicken)
freshly ground mustard seeds
1/8 teaspoon (or 1/8 teaspoon dry mustard)
mayonnaise
1/2 tablespoon
sour cream
1/2 tablespoon
freshly squeezed lemon juice
1/2 teaspoon
prepared mustard
1 1/2 teaspoons
unsalted butter
1 1/2 teaspoons (melted)
parsley flakes
3/4 teaspoon
Old Bay Seasoning
1/2 teaspoon ((or other crab or seafood seasoning))
breadcrumbs
1/4 cup
lemon wedges or lemon slices
to garnish
Instructions
1
In a large mixing bowl, whisk together the egg, Worcestershire sauce, mustard seeds (or dry mustard), mayonnaise, sour cream, lemon juice, prepared mustard, melted butter, parsley flakes, and Old Bay seasoning until well combined.
2
Gently fold in the crab meat, being careful not to break it apart too much.
3
Add the breadcrumbs gradually and mix until the ingredients are just combined. The mixture should be moist but hold together.
4
Divide the mixture into four equal portions and shape each into a cake approximately 3/4 inch thick.
5
In a large skillet, heat a thin layer of peanut oil or canola oil over medium heat.
6
Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
7
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8
Serve hot, garnished with lemon wedges or lemon slices for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Maryland-Style Gourmet Crab Cakes?
They are a Chesapeake Bay inspired seafood dish made with backfin crabmeat, spices, and breadcrumbs, known for a crispy exterior and succulent center.
What type of crabmeat is recommended for this recipe?
Tender backfin crabmeat is recommended for the best flavor and texture.
What seasonings are used in these crab cakes?
The recipe uses Old Bay seasoning, mustard seeds or dry mustard, prepared mustard, and parsley flakes.
How many crab cakes does this recipe make?
This recipe is designed to be divided into four equal portions, making four crab cakes.
How thick should the crab cakes be shaped?
Each cake should be shaped to approximately 3/4 inch thick.
What is the inspiration for this recipe?
These crab cakes are inspired by the renowned Phillips Seafood Restaurant in Baltimore's Inner Harbor.
What liquid ingredients are included in the mix?
The mixture includes egg, Worcestershire sauce, mayonnaise, sour cream, lemon juice, and melted unsalted butter.
Can I use dry mustard instead of mustard seeds?
Yes, you can substitute 1/8 teaspoon of dry mustard for the freshly ground mustard seeds.
What kind of oil should I use for frying?
A thin layer of peanut oil or canola oil is recommended for heating in the skillet.
How long do the crab cakes need to cook?
Cook the crab cakes for about 4 to 5 minutes on each side until they are golden brown and crispy.
How do I prevent the crabmeat from breaking apart?
Gently fold the crabmeat into the wet mixture rather than stirring vigorously.
How much breadcrumbs are needed?
The recipe calls for 1/4 cup of breadcrumbs, added gradually until the mixture holds together.
What should the consistency of the mixture be?
The mixture should be moist but firm enough to hold its shape when formed into cakes.
Should I use salted or unsalted butter?
The recipe specifies 1 1/2 teaspoons of melted unsalted butter.
How should the crab cakes be served?
They should be served hot, garnished with lemon wedges or lemon slices.
Can this recipe be used for chicken?
Yes, the recipe notes that if using chicken, you should increase the Worcestershire sauce to 2 teaspoons.
What is the purpose of the egg in the recipe?
The large beaten egg acts as a binder to help the crab cake hold its shape during cooking.
What heat level should I use for frying?
The skillet should be heated over medium heat to ensure even cooking without burning.
Is sour cream a standard ingredient in crab cakes?
While variations exist, this gourmet version uses 1/2 tablespoon of sour cream for added creaminess.
What is Old Bay seasoning?
It is a classic Maryland seafood seasoning; you can substitute it with other crab or seafood seasonings if needed.
How do I remove excess oil after frying?
Place the finished crab cakes on a paper towel-lined plate to drain any extra oil.
Does the crabmeat need preparation?
Yes, ensure that all shell pieces have been removed before mixing.
How much Worcestershire sauce is required?
Use 1 teaspoon of Worcestershire sauce for the standard crabmeat version.
What type of mustard is best?
The recipe uses a combination of 1/8 teaspoon of mustard seeds (or dry mustard) and 1 1/2 teaspoons of prepared mustard.
Is fresh lemon juice necessary?
The recipe specifically calls for 1/2 teaspoon of freshly squeezed lemon juice for the best flavor.
What is the total ingredient count?
There are 13 specific ingredients listed for this recipe.
Are these crab cakes suitable for appetizers?
Yes, they are described as being perfect for lunch, appetizers, or savory snacks.
How do I know when the oil is ready?
The oil should be hot before adding the cakes so they sizzle and develop a crust immediately.
Why add breadcrumbs gradually?
Adding them gradually ensures the cakes don't become too dry and stay just moist enough to hold together.
What is the texture of the finished dish?
The finished crab cakes feature a crispy exterior with a succulent, tender interior.