Chesapeake Crab Cakes
Lump blue crab bound lightly with mayonnaise and crackers, seared until golden — the signature dish of the Chesapeake Bay.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Cast-iron skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20
- carbs
- 9
- protein
- 22
- calories
- 310
Instructions
- 1
Gently stir the mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire, and parsley together in a bowl.
- 2
Gently mix in the crushed saltines.
- 3
Add the crab meat. Stir very gently until just combined so you keep the large crab lumps whole.
- 4
Shape the mixture into 8 patties. Chill them in the refrigerator for 30 minutes.
- 5
Melt the butter in a cast-iron skillet over medium heat.
- 6
Cook the crab cakes for 4–5 minutes per side until golden brown.
- 7
Serve hot with lemon wedges.
Chef's tips
Use jumbo lump crab and touch it as little as possible to keep the lumps whole. Chill the patties for 30 minutes before frying so they stay together.
Storage
Refrigerate cooked crab cakes up to 2 days in an airtight container.
Reheating
Reheat in a 300°F oven for 10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Stirring the crab too hard, which breaks up the nice lumps.
- •Using too much filler, which hides the sweet crab flavor.
Serving suggestions
Cooked Chesapeake Crab Cakes?
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