How to Make Classic Maryland Crab Cakes
You don't have to be an east coast native to know how make classic Maryland crab cakes. This recipe will show you how easy it is to capture the flavor of the sea.
-Hey everyone, I'm Judith. Today, I'm gonna be showing you how to make Classic Maryland Crab Cakes, a delicious appetizer that everyone always just loves. So what we're gonna need for this is 1 pound of fresh jumbo lump crab meat, this is the real stuff, no cans of crab meat I here. We have right here 1-1/4 cups of fresh bread crumbs. We've used some white bread, which we've just blitz in the blended and got some nice bread crumbs from there. We have a 1/4 cup of mayonnaise; 1-1/2 teaspoon of Dijon mustard; 1-1/2 teaspoon of bay seasoning; 1 teaspoon of fresh lemon juice; 1/2 teaspoon of Worcestershire sauce; 1 large egg; 1 tablespoon flat leaf parsley; fresh parsley we're using there. We have some lemon wedges for the end to garnish with. We have 2 tablespoons of butter, 1 tablespoon of olive oil, and a quarter teaspoon of kosher salt. So first things first, let's mix together creamy baste for our crab cakes. So, we're gonna get our mayonnaise, our Dijon mustard goes in there too; our bay seasoning. It's a really great seasoning, a mix of spices, paprika, celery salt, and bay seasoning, and it just works really well with crab cakes. The egg goes in there too, the Worcestershire sauce and the lemon juice. Alright, so let's get our fork and we're just gonna whisk all of that together and that is gonna be beautiful with our crab. As that is all blended in, let's get our large dish of crab meat. As I said, this is beautiful fresh crab and all we gonna do is quite simply pour over that mixture of mayonnaise, mustard, [unk] extra on top like so. Give it a good mix. And now its time to get your hands a little bit dirty because obviously we have lumps of crab meat and we just wanna break down a little bit. So, don't go too crazy because we don't wanna too fine, but just with your fingers crumble the crab a little bit so it comes in to nice small pieces like so just nice flakes we want in our crab cakes. So, now it's time to add in our bread crumbs. As I said, we just white bread, which we've blitzed in the blender and I always find it's better to use fresh bead rather than bread crumbs that you can buy in the store. It just makes-- It really does make a difference in the taste of the crab cakes. So, we've got our bread crumbs in there and last but not the least, let's put in our fresh parsley and this is just gonna give it a lovely subtle flavor as well. Nothing too overwhelming for our crab cakes. So, once that is all mixed in now, we can cover that with plastic wrap and put it the refrigerator for 1 to 3 hours. So, it's nice and cool for frying. So, we've taken our mixture from the refrigerator. It's been in there about 2 hours. It's got nice and cool and looking great. So, we'll get a large skillet, put it to medium heat and we'll add in our butter, and our olive oil in there too, so that once that smells and gets nice and frothy at it's doing already, we're ready to put our crab mixture in. So, what we wanna do is basically take a little round of crab and, you know, put it in a little circle like that. We can probably make a round about 8 with that in this mixture. There you go and all we gonna do is gonna place them in a skillet and we're gonna fry them 4 minutes on each side. Watch for [unk] it's spinning a little, there we go and we're gonna do the same with all of our crab mixture. We'll it's been about 4 minutes and as you can see. They are just frying up nicely. We're just gonna give them a quick turn to get nice and golden brown at the bottom and we're gonna cut them for another 4 to 5 minutes. Be careful now when you turn them because they do break up easily, but they're gonna be lovely, nice and moist, just fantastic. Well, our crab cakes have been frying 4 minutes on the other side and I think they are just about ready now. As you can see, they are lovely golden brown, nice and moist as we want them. So, it's ready to take out and serve up. I've just got a bit of lettuce here, which works really nicely, will give that nice freshness. Be careful when serving them up that they don't break apart. So, we can just serve that up there with some lemon slice like so. It just worked really, really well with some nice citrus, and there you go, how beautiful is that like everyone. For an appetizer to impress, this is how you make your Classic Maryland Crab Cakes.s