Delaware Bay Crab Cakes
Lightly bound cakes of jumbo lump blue crab meat, seasoned simply and pan-fried to let the sweet crab flavor lead. These are a signature dish of Delaware's bay towns and inland waterways.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Mixing bowl
- •Nonstick skillet
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 17
- carbs
- 8
- protein
- 24
- calories
- 290
Instructions
- 1
Whisk the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a bowl.
- 2
Gently stir in the crushed saltines and parsley.
- 3
Add the crab meat. Stir carefully to keep the crab lumps intact.
- 4
Shape the mixture into 4-6 patties. Refrigerate for 20 minutes to firm up.
- 5
Melt the butter in a nonstick skillet over medium heat.
- 6
Fry the crab cakes for about 4-5 minutes per side. Cook until golden brown and hot all the way through.
- 7
Serve right away with lemon wedges.
Chef's tips
Mix the crab meat very gently so the large lumps do not shred into tiny pieces.
Storage
Refrigerate uncooked formed cakes up to 1 day before frying.
Reheating
Reheat in a skillet over medium-low heat to preserve crispness; avoid microwaving.
Common mistakes to avoid
- •Overmixing the bowl, which breaks apart the delicate lump crab meat
- •Adding too much filler, which covers up the sweet crab flavor
Serving suggestions
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