Directions to follow
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley until well combined.
- Gently fold in the lump crab meat and breadcrumbs. Be careful not to overmix; you want to keep the lumps of crab intact.
- Divide the mixture into six equal portions and carefully shape them into patties.
- Place the patties on a plate and refrigerate for 30 minutes to help them firm up.
- Heat butter in a large skillet over medium heat.
- Fry the crab cakes for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Once cooked, transfer the crab cakes to a serving plate.
- Garnish with fresh parsley and serve with lemon wedges for a zesty finish.
How to plate and pair
When it comes to serving Baltimore-Style Crab Cakes, presentation matters! For a classic touch, plate the cakes on a bed of mixed greens or alongside a light salad. A fresh remoulade or tangy tartar sauce can enhance their flavor, while crispy fries offer a comforting side. Pair them with a crisp white wine or a refreshing iced tea to balance the richness of the crab cakes beautifully.
Keeping leftovers fresh
If you find yourself with leftover crab cakes, storing them properly is key. Place them in an airtight container and refrigerate for up to three days. When reheating, you can bring back their crispiness by reheating in a skillet over medium heat for a few minutes on each side. If you want to extend their life, these cakes can also be frozen; wrap each patty tightly in plastic wrap and place them in a freezer-safe bag. They should keep well for up to two months.
Pro chef tips
For the best results, here are some tips to keep in mind:
- Use high-quality lump crab meat for the best flavor and texture; it really makes a difference.
- Don’t skip the chilling step. This helps the patties hold together during cooking.
- If you prefer a little extra crunch, consider using panko breadcrumbs instead of traditional breadcrumbs for a delightful texture change.
Creative twists
While the classic flavor of Baltimore-Style Crab Cakes is hard to beat, don’t hesitate to get creative. Consider adding roasted red peppers or jalapeños for a spicy kick or swapping out fresh parsley for cilantro for an entirely different flavor profile. A drizzle of sriracha or spicy aioli can take your dish to the next level of flavor.
Your questions answered
Q: Can I use canned crab meat instead of lump crab meat?
A: While it’s possible to use canned crab meat, lump crab offers the best texture and flavor. If using canned, ensure it’s well-drained.
Q: How long do these crab cakes take to prepare?
A: Overall, from preparation to cooking, the entire process takes about one hour, including a 30-minute chill in the fridge.
Q: What should I serve with crab cakes?
A: Crab cakes pair wonderfully with a light salad, coleslaw, or even a side of fries. Lemon wedges and tartar sauce make great accompaniments as well.
These Baltimore-Style Crab Cakes are sure to impress your family and friends alike. Whether it’s a special occasion or just a Tuesday night craving, this recipe brings a taste of the Chesapeake Bay to your kitchen!
