Crab Cakes
Maryland's iconic seafood patty — blue crab lump meat bound minimally so the crab flavour dominates. The test of a great crab cake is a 1:1 ratio — equal crab to binder. Pan-fried crispy gold, served with remoulade.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix remoulade ingredients. Refrigerate.
About 5 min
In a large bowl, combine egg, mayonnaise, Dijon, Worcestershire, Old Bay, parsley and spring onion. Mix well.
About 11 min
Gently fold in crab meat and breadcrumbs — use your hands and a light touch. The goal is to leave lump crab pieces intact as much as possible.
About 11 min
Form into 8 cakes about 2 cm thick. Place on a parchment-lined tray. Refrigerate 30 minutes — this helps them hold together when cooking.
About 11 min
Heat butter and oil in a non-stick or cast-iron skillet over medium-high heat. Pan-fry crab cakes for 3–4 minutes per side until deeply golden without moving them. Handle carefully when flipping.
About 11 min
Drain briefly on paper towels. Serve with remoulade, lemon wedges and a simple green salad.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 28 g
- Carbs
- 14 g
- Fat
- 24 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 880 mg
Contains: gluten, dairy, eggs, shellfish
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Recipe by Boon Tools.