Maryland Crab Cakes (for Two)

A crab cake sits on a gray plate next to a mixed green salad with cucumber slices and crumbled cheese, and a lemon wedge on the side. The plate rests on a white napkin on a rustic wooden table.

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Sweet, tender lump crab meat and minimal filler amke these crab cakes offer that distinctive Chesapeake Bay taste in every mouthful!

Prep Time10

Cook Time15

Refrigeration Time1

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: Crab Meat, Easy, Herbs, Old Bay Seasoning

Servings:

Author: Nicole

Equipment

Ingredients

8 ounces premium lump crabmeat, picked over for shells if using pasteurized crabmeat, see the note below
8 square saltine crackers place in a zip-locked bag and crushed to fine crumbs with a rolling pin (about ⅓ cup of crumbs)
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh Italian flat-leaf parsley
1 tablespoon plus 1 teaspoon unsalted butter melted
1 extra-large egg yolk
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Old Bay seasoning
1 teaspoon Tabasco or other hot sauce (optional)

Accompaniment

Lemon wedges for serving

Instructions

Transfer the crabmeat to a paper-towel-lined baking sheet or plate and remove excess moisture. (This is also a good time to double-check for any shells in the meat.) Add the chives, parsley, 1 tablespoon of melted butter, egg yolk, mayonnaise, mustard, Old Bay, and hot sauce (if using) to a medium bowl and whisk to combine. Add 3 tablespoons of the saltines and whisk to combine. With a rubber spatula, gently fold the crabmeat into the mixture. Transfer the remaining saltine crumbs to a shallow plate.
Divide the mixture into two equal portions and shape each into a tight ball. Press one side of each ball into the remaining saltine crumbs, flattening the crumb side while keeping the side in your palm rounded. Place the cakes, crumb side down, on a wax paper-lined baking sheet or plate. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
Place a rack in the middle of the oven. Preheat the oven to 350℉. Place a 10-inch cast-iron skillet or another ovenproof skillet in the preheated oven and let it heat for 10 minutes. Carefully remove the skillet (IT WILL BE HOT). Move the rack six inches from the broiler element and turn on the broiler. (If you have a double oven range, you can turn on the top oven's broiler element just before you remove the skillet from the bottom oven.) Using a silicone brush, brush the remaining teaspoon of melted butter in the hot skillet. Transfer the cakes to the buttered skillet, crumb side down. Broil until the cakes are golden brown on top and the center registers 140℉, about 6-10 minutes. Serve with lemon wedges. Enjoy!

Notes

Before you begin, if using pasteurized crab meat, smell and taste it to ensure a fresh, clean flavor. If not, soak the meat in 1 cup of milk, ensuring the crabmeat is completely submerged. Cover and refrigerate for 20 minutes. Drain through a fine-mesh strainer, gently pressing on the crabmeat. Proceed with the recipe.

Freezing the cooked crab cakes: If you double or triple the recipe, you can freeze them. Once cooked and fully cooled, flash-freeze the cakes on a parchment-lined baking sheet. Once frozen, package them in a freezer-safe bag or container for up to 20 days. When ready to eat, thaw the cakes in the refrigerator. Reheat in a 350°F oven for 15 minutes, or in an air fryer set to 325°F for about 6 minutes.

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