Description
Delightful “crispy crab cakes” bring Maryland’s coastal charm to your dinner table with golden-brown perfection. Packed with fresh lump crabmeat and zesty seasonings, you’ll savor a maritime feast that celebrates ocean-fresh flavors in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 lb lump crab meat (from 2 Dungeness crabs)
- 2 large eggs
- 1/2 cup panko bread crumbs
Vegetables and Aromatics:
- 1 medium onion, finely diced (about 1 cup)
- 1/2 red bell pepper, finely diced
- 1/4 cup parsley, finely chopped
- 1 garlic clove, pressed
Seasonings and Sauces:
- 3 tablespoons mayonnaise
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic salt (or more to taste)
- 1/2 teaspoon black pepper
Lemon Aioli Dip:
- 1/2 cup mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 garlic clove, pressed
Instructions
- Carefully sauté diced bell peppers and onions in a skillet with oil over medium heat until they become translucent and lightly caramelized, approximately 7-9 minutes. Allow the vegetables to cool completely.
- Whisk eggs with mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper in a spacious mixing bowl until thoroughly combined.
- Meticulously inspect crab meat for any remaining shell fragments, gently breaking larger chunks into uniform pieces. Fold the crab meat into the seasoned egg mixture.
- Incorporate cooled vegetable medley, panko breadcrumbs, and freshly chopped parsley into the crab mixture. Gently fold ingredients until evenly distributed. Refrigerate the mixture for 30 minutes to allow flavors to meld and help patties hold shape.
- Form the chilled mixture into 15 uniform patties, each approximately half-inch thick. Heat a combination of oil and butter in a non-stick skillet over medium heat.
- Carefully place crab cakes in the skillet, cooking each side for 4-5 minutes until golden brown and crispy. Adjust heat to prevent burning and work in batches, adding additional oil and butter as needed.
- Prepare the lemon aioli by combining all dip ingredients in a small bowl. Refrigerate until serving time.
- Plate the crispy crab cakes alongside fresh lemon wedges and chilled aioli dip, serving immediately for optimal taste and texture.
Notes
- Drain crab meat thoroughly to prevent soggy cakes, using paper towels to remove excess moisture for maximum crispiness.
- Chilling the mixture helps bind ingredients and prevents crab cakes from falling apart during cooking, ensuring a perfect texture.
- Use fresh lump crab meat for the best flavor and avoid over-mixing to keep the delicate meat texture intact.
- Gluten-free option: Replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 150 mg