Chesapeake Blue Crab Cakes
Lump blue crab meat bound lightly with egg, mayonnaise, and crushed saltines, pan-seared to a golden crust that lets the sweet crab flavor dominate. A defining seafood dish of the D.C. and Chesapeake region.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Cast iron or nonstick skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24
- carbs
- 12
- protein
- 26
- calories
- 380
Instructions
- 1
Whisk the mayonnaise, egg, Dijon mustard, Old Bay, and Worcestershire sauce together in a large bowl.
- 2
Gently stir in the crushed saltines and parsley.
- 3
Add the crab meat. Gently mix it in with a light touch so the lumps stay whole.
- 4
Shape the mixture into 8 patties. Refrigerate them for at least 30 minutes.
- 5
Melt the butter in a skillet over medium heat.
- 6
Cook the crab cakes for 4-5 minutes per side until golden brown and heated through.
- 7
Serve them hot with lemon wedges and remoulade.
Chef's tips
Mix the crab meat as gently as possible to keep the lumps whole. Chill the shaped cakes for at least 30 minutes so they hold together during cooking.
Storage
Refrigerate uncooked formed cakes up to 1 day, or cooked cakes up to 2 days.
Reheating
Reheat gently in a skillet over medium-low heat to avoid drying out the crab.
Common mistakes to avoid
- •Mixing too hard, which breaks up the big crab lumps.
- •Using too much filler, which hides the crab flavor.
Serving suggestions
Cooked Chesapeake Blue Crab Cakes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Washington, D.C.
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
