Maryland's Best Jumbo Lump Crab Cakes - Featured On TV
Maryland Blue Crab lump crab meat with Old Bay Seasoning and little else packed into this sought after ‘crab’ cake.
Servings 6 servings
Equipment
- Cast iron pan
- Slotted spatula
Ingredients
- 1 lb Jumbo lump crabmeat
- 1 tbsp Mayonnaise just a little mayo makes a difference
- 1 Egg
- 1 tbsp Old Bay Seasoning
- 2 tsp Lemon juice
- 1 tbsp Panko crumbs or crushed saltine crackers
- Salt to taste
- 2-3 tbsp Butter as needed to saute
- pinch Cayenne pepper optional
Instructions
- In a medium bowl, place the mayo, egg, seasoning, lemon juice, panko or cracker crumbs and salt into the bowl and whisk well.
- Gently fold in the crab meat, taking care not to break apart the beautiful lumps of crab.
- Form the crab cakes from the crabmeat mixture and place crab cakes on a plate until ready to cook. This can be done in advance and kept in the fridge, or even frozen at this point.
- In a medium hot pan, melt 1 tablespoon of butter at a time, as needed. Place the crab cakes in the pan and sauté until golden on one side. Before turning them over, if more butter is needed, add it, melt it and flip the cakes over. When the underside also turns golden brown, remove from the pan and serve.