1861-1900 - Maryland and Chesapeake Bay area seafood cooks and communities.

Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound lump crab meat; 1/2 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; 1 cup plain breadcrumbs; 1/4 cup finely diced celery (optional); 1 tablespoon lemon juice; 2 tablespoons vegetable oil or butter for frying

Delicate cakes made of lump crab meat lightly bound with breadcrumbs and seasonings, pan-fried to golden perfection. Crab cakes are a beloved Mid-Atlantic specialty highlighting local seafood in a simple, elegant presentation.

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Difficulty

Medium

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes

Servings

Region

Chesapeake Bay, Maryland

Era introduced

1861-1900

Introduced by

Maryland and Chesapeake Bay area seafood cooks and communities.

Recipe tools

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The Story

Crab cakes have been a treasured dish in the Mid-Atlantic region, particularly around Chesapeake Bay, since at least the 19th century. Using fresh local blue crab meat, cooks create simple cakes bound lightly with breadcrumbs, mayonnaise, and seasonings to highlight the sweet crab flavor. Often pan-fried or baked, crab cakes balance rich seafood with a crisp exterior and tender inside, served plain or with remoulade.

Ingredients

1 pound lump crab meat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 cup plain breadcrumbs
1/4 cup finely diced celery (optional)
1 tablespoon lemon juice
2 tablespoons vegetable oil or butter for frying

Equipment

Skillet
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

In a large bowl, gently mix crab meat, mayonnaise, beaten egg, mustard, Worcestershire sauce, Old Bay, pepper, parsley, celery, lemon juice, and breadcrumbs.
Form mixture into 6 to 8 oval patties, approximately 3 inches in diameter.
Refrigerate patties for at least 30 minutes to firm up.
Heat oil or butter in a large skillet over medium heat.
Fry crab cakes about 4 minutes per side or until golden brown and cooked through.
Drain on paper towels and serve warm with lemon wedges and tartar sauce or cocktail sauce.

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