December 19, 2016

Is there a time when crab cakes don’t ever sound like a good idea? We don’t think so. Which is why this simple dish is on constant rotation in our kitchens: professional and home. As long as you have access to fresh, frozen or canned crab, these delicious crab cakes can be yours with a couple staple icebox ingredients and some simple culinary techniques. Breadcrumbs, mayonnaise, mustard, lemon, red bell pepper, scallion and Old Bay make up the base for this quintessential New England fare. Seriously, does it get more simple than that? When it comes to crab, we recommend going for frozen or the refrigerated cans of lump meat. However, if you can’t find that in your local store, another alternative will do the trick. Learn to cook this simple recipe straight from our test kitchen.

Crab Cakes

½ red pepper, finely diced
¼ cup mayonnaise
3 scallions, thinly sliced
1 large egg, beaten
1 tbsp Dijon mustard
2 tsp lemon juice
1 ½ tsp Old Bay Seasoning
1 pound lump crab meat, picked through for cartilage and shells
1 ¼ cup panko breadcrumbs
¼ tsp kosher salt
1/8 tsp ground black pepper
3 tbsp vegetable oil

Maryland Crab Cakes


1. Combine mayo, pepper, scallion, egg, mustard, lemon juice and old bay seasoning in a bowl and combine well with whisk. Add the crab meat, breadcrumbs and salt and pepper and fold everything in being careful not to overmix. Let refrigerate for at least one hour.

2. After one hour, remove crab mixture from refrigerator and form patties as big or small as you wish but making sure to keep them about 1 inch thick.

3. Heat skillet. Add oil and let get very hot. Test with a pinch of flour to see if it’s ready. When ready, add in crab cakes being careful not to overcrowd. Fry them for about 4-5 minutes per side or until golden brown and crispy. Remove and set aside on a paper towel until ready to serve.

4. Plate with your favorite dipping sauce and enjoy.

Pair your crab cakes with a remoulade or cocktail sauce.