A Maryland-style jumbo lump crab cake is a classic dish that highlights the rich, sweet flavor of premium crab meat, particularly from blue crabs found in the Chesapeake Bay region. These crab cakes are known for their delicate texture and minimal binding ingredients, allowing the fresh crab to shine. The key components include:
- Jumbo Lump Crab Meat: The star ingredient, featuring large, tender pieces of crab meat with a sweet, slightly briny flavor. It’s typically hand-picked to ensure quality and large chunks.
- Light Binding: Unlike some crab cakes, Maryland-style versions use minimal breadcrumbs or filler. Instead, a small amount of mayonnaise, Dijon mustard, egg, and Old Bay seasoning is used to lightly bind the crab meat together.
- Seasoning: Old Bay seasoning, a blend of celery salt, paprika, mustard, and other spices, is commonly added to bring depth and a mild heat to the dish, contributing to its distinctive flavor.
- Preparation: The cakes are gently formed into patties, being careful to keep the lumps intact. They are typically pan-fried or baked until golden brown on the outside while maintaining a tender, juicy interior.
- Serving: Often served with a simple garnish, such as a wedge of lemon, cocktail sauce, or a tangy remoulade. They may be paired with a side of coleslaw, fries, or a light salad.
Overall, Maryland-style crab cakes are celebrated for their balance of flavors, with the fresh crab taking center stage, enhanced by seasoning but never overpowered by filler.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Maryland Style Jumbo Lump Crab Cakes
Description
A Maryland-style jumbo lump crab cake is a classic dish highlighting the rich, sweet flavor of premium crab meat, particularly from blue crabsin the Chesapeake Bay region. These crab cakes are known for their delicate texture and minimal binding ingredients, allowing the fresh crab to shine.
Ingredients
Instructions
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Set the oven to low broil, with oven rack near the top 🔥.
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In a medium-sized bowl, carefully pick through the crabmeat for shells, being as thorough as possible, while taking care not to break up the large clumps.
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In a separate bowl, whisk the egg and mix in the mayonnaise. Add the breadcrumbs and stir to combine. Add the Old Bay, Fines Herbes, garlic powder, mustard, Worcestershire, and stir until combined.
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Gently stir the wet mixture into the crabmeat, 1 tablespoon at a time. Take your time. Try not to break up the lump meat. Carefully hand-form 6 crab cakes and transfer them to a lightly greased baking sheet. Top each crab cake with a small piece of butter.
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Broil on low for 12-15 minutes, keeping a close eye to make sure they don't burn. DO NOT attempt to flip them! Allow them to broil on one side for the entire time. (This recipe doesn't have much filler, so they are very delicate). If it looks like they are starting to burn, lower the oven rack. The crabmeat is already cooked, but you want the cake to warm through and the egg to cook and set up.
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If the tops don't brown enough, turn the broiler to high for the last minute or two.
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Allow to cool slightly, and serve with your choice of lemon wedges, cocktail, or remoulade sauce.
Servings 6
- Amount Per Serving
- Calories 381kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 3.47g18%
- Cholesterol 342mg114%
- Sodium 780mg33%
- Potassium 807mg24%
- Total Carbohydrate 1.52g1%
- Dietary Fiber 0.2g1%
- Sugars 0.64g
- Protein 50.42g101%
- Vitamin A 159 IU
- Vitamin C 6.8 mg
- Calcium 259 mg
- Iron 2.63 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also make your own Fines Herbes blend at home with equal parts of Parsley, Chives, Chervil, and Tarragon.
