Maryland style Crab Cakes made with jumbo lump crab meat and very little filler! The BEST crab cake recipe you'll ever make.
Keyword: crab cake
1poundjumbo lump crab meatpicked over for shells
1teaspoonhot sauceI use Tabasco
1large egglightly beaten
1tspfresh lemon zest
1/8teaspoonfresh ground pepper
2tablespoonsfresh chopped parsley
1/4cuppanko bread crumbs
In a medium bowl, carefully pick over the crab and remove any shells.
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
Heat the olive oil in a large skillet over medium-high heat.
Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.
To freeze: Arrange the crab cakes in a single layer on a parchment lined baking sheet. Freeze until firm. Transfer to an airtight container and store in the freezer for up to 6 months.To cook, thaw completely and then cook as instructed in the recipe card.