MARYLAND STYLE CRAB CAKES
BE CRABBY, it’s delicious.
My husband, Franklin, has made crab cakes so many times over the years and each time they get better and better. Now, that he’s finally nailed down his go-to recipe, I had to get it from him to share!
We love these as a the base for a Benedict or as a patty on a burger (definitely add the fried egg to that one).
MARYLAND STYLE CRAB CAKES
Yield: 8 1/2 Inch Thick Crab Cakes
Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M
Ingredients
KITCHEN ITEMS
Instructions
TO PREPARE YOUR CRAB CAKES
- In your small mixing bowl, whisk together your mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce until it’s even and smooth.
- In your medium bowl, making sure not to break down your pieces of crabmeat, gently mix together your crabmeat and panko.
- Using your rubber spatula, fold your mayonnaise mixture into the crabmeat mixture in your medium mixing bowl.
- Cover your mixing bowl with cling wrap and refrigerate it for at least an hour.
TO COOK YOUR CRAB CAKES
- Using your hands, evenly divide your crab mixture into 8 balls (you can use a food scale if you want to make sure they’re perfectly even). Flatten those balls into 1/2 inch thick patties.
- Over high heat, heat your skillet—about 1 minute.
- Coat your skillet with your grapeseed oil. Heat your oil until it shimmers—about 1-2 more minutes.
- In batches of four, add your crab cakes to your oil. Cook until the side touching the pan is a golden color—about 2 minutes.
- Using your spatula, flip your crab cakes and cook until golden—another 2 minutes.
- Using your spatula, transfer your crab cakes to the plate you plan to serve it on. Eat hot and enjoy!
