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!
