Maryland Jumbo Lump Crab Cakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 500g fresh jumbo lump blue crab meat (picked over for shells, kept in large lumps)
- • 1 large egg, beaten
- • 1/4 cup mayonnaise
- • 1 tbsp Dijon mustard
- • 1 tbsp Worcestershire sauce
- • 1 tbsp fresh lemon juice
- • 1 1/2 tsp Old Bay seasoning
- • 1/2 cup saltine crackers, crushed fine (or panko breadcrumbs)
- • 2 tbsp fresh flat-leaf parsley, minced
- • 2 tbsp butter and 1 tbsp olive oil (for frying)
- • Lemon wedges and tartar sauce, to serve
Preparation Steps
Whisk beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and minced parsley in a large bowl.
Gently fold in crushed saltine crackers, then carefully fold in the jumbo lump crab meat using a rubber spatula, keeping crab lumps intact.
Form into 6 thick, round crab cakes; place on a plate, cover, and chill in the fridge for 30 minutes to firm up.
Heat butter and olive oil in a non-stick skillet over medium-high heat; gently place crab cakes into pan.
Pan-fry for 4-5 minutes per side until deeply golden brown and heated through to center.
Serve hot with fresh lemon wedges and homemade remoulade or tartar sauce.