Maryland Crab Cakes
Servings: 8 crab cakes
This crab cake recipe has very little filler and is loaded with crab meat!
1 lb jumbo lump crab meat picked over, shells removed
½ cup plain panko crumbs
6 Tablespoons mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay
1 ½ teaspoons finely minced fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon unsalted butter
1. Lightly grease a rimmed baking sheet with butter. Set aside.
2. In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
3. Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients (try not to break up the lumps of the crab meat, you want them to stay intact as much as possible).
4. Scoop crab meat by heaping ⅓ cup measuring cup then transfer to parchment lined baking sheet. Use your hands to shape the crab cakes. Space at least 2” apart on baking sheet.
5. Cover baking sheet tightly with plastic wrap and transfer to refrigerator to chill for at least 30 minutes and up to 24 hours before baking.
6. To Bake: Preheat oven to 450F. Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap.
7. Transfer to center rack of oven and bake for 8-10 minutes/until baked through. For a browned exterior, switch oven to broil for the last 2 minutes and broil on high heat for 2 minutes.
8. To Pan Sauté: Melt 1 Tablespoon butter in sauté pan over medium heat. When hot, add crab cakes to the pan and leave without moving for 4-5 minutes, until lightly browned. Flip crab cakes and cook 3-4 more minutes until golden.
9. To Air Fry: Preheat the air fryer to 390 degrees. Coat both the air fryer rack and both side of the crab cakes with an oil sprayer rather than an aerosol cooking spray. Air fry for 7 minutes or until both sides are golden brownStore in an airtight container in the refrigerator for no longer than 3 days after cooking. They may also be frozen. To reheat, thaw overnight in the refrigerator (if frozen) then cover with foil and warm in a 350F oven until warmed through, usually about 10-15 minutes. Uncovering for the last few minutes will help crisp the exterior.