Maryland Crab Cakes Recipe

Sautéed Maryland Crab Cakes with Celery and Onions

Are you craving a taste of the Maryland coast? Look no further than these mouthwatering Sautéed Maryland Crab Cakes with Celery and Onions. This classic seafood dish is packed with flavor and showcases the delicate sweetness of lump crabmeat. With a golden brown crust and a tender, lumpy interior, these crab cakes are sure to impress your taste buds and your guests.

Ingredients

• To create these delectable crab cakes, you will need the following ingredients:

• 1 pound lump crabmeat, picked over for shells

• 1/2 cup breadcrumbs

• 1/4 cup mayonnaise

• 1 large egg, lightly beaten

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons finely chopped fresh parsley

• 1/4 teaspoon Old Bay seasoning (or seafood seasoning of your choice)

• Salt and pepper to taste

• 2 tablespoons butter (for cooking)

• Lemon wedges, for serving

Instructions

Follow these simple steps to create your own delectable Sautéed Maryland Crab Cakes with Celery and Onions:

• Sauté the Celery and Onions: In a skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped celery and onions to the skillet and sauté until they become translucent and slightly softened, about 5 minutes. This step adds a delightful crunch and savory flavor to the crab cakes. Set the sautéed celery and onions aside.

• Combine the Ingredients: In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, fresh parsley, Old Bay seasoning, salt, pepper, and the sautéed celery and onions. Gently fold the mixture together, being careful not to break up the crabmeat too much. You want the crab cakes to have delightful lumps of crab throughout.

• Refrigerate and Rest: Once the mixture is well combined, cover the bowl and refrigerate for 30 minutes. This resting period allows the flavors to meld together and the mixture to firm up slightly, ensuring the crab cakes hold their shape during cooking.

• Shape and Preheat: After chilling, divide the crab mixture into 8 equal portions. Shape each portion into a round patty, about 3/4 to 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper. Preheat your oven to 375°F (190°C). Preheating the oven ensures that the crab cakes stay firm and hold their shape while cooking.

• Sauté the Crab Cakes: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Once the butter is melted and the pan is hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes on each side, or until they turn a beautiful golden brown and develop a crispy crust. The aroma filling your kitchen will be irresistible.

• Bake to Perfection: Transfer the partially cooked crab cakes from the skillet to a baking sheet lined with parchment paper. Finish cooking the crab cakes in the preheated oven for 10-12 minutes. This final baking step ensures that the crab cakes are heated through and develop an irresistible golden brown crust.

• Rest and Serve: Remove the crab cakes from the oven and let them rest for a few minutes before serving. This brief resting period helps the crab cakes hold their shape and prevents them from falling apart when served. It also allows the flavors to further develop and meld together.

• Presentation and Enjoyment: Serve the Maryland crab cakes warm, accompanied by lemon wedges on the side. The bright acidity of the lemon wedges perfectly complements the rich flavors of the crab cakes. As you take your first bite, you'll be greeted with a delightful crunch on the outside, followed by the tender and succulent crabmeat within. Each bite is a burst of oceanic flavors and a true taste of Maryland's culinary heritage.

• Customization and Accompaniments: While these Sautéed Maryland Crab Cakes with Celery and Onions are delicious on their own, you can customize your dining experience further. Consider serving them with a tangy and creamy remoulade sauce or a zesty aioli for dipping. Additionally, you can pair them with a fresh salad, crispy fries, or even sandwich them between soft buns for a delightful crab cake sandwich.

Why Choose Maryland Crab Cakes?

Maryland is renowned for its exceptional crab dishes, and the crab cake holds a special place in the hearts of seafood lovers. The use of lump crabmeat ensures that each bite is filled with succulent, sweet crab. The addition of sautéed celery and onions adds depth and texture to the cakes, elevating them to a new level of deliciousness. The combination of Dijon mustard, Worcestershire sauce, and Old Bay seasoning enhances the natural flavors of the crab without overpowering them.

Tips for Perfect Crab Cakes

1. When picking lump crabmeat, be sure to check for any remaining shells. Removing any shells ensures a smooth and enjoyable dining experience.

2. Gently fold the ingredients together to maintain the texture of the crab. Overmixing can result in a dense and less enjoyable crab cake.

3. Allowing the crab cake mixture to rest in the refrigerator before shaping and cooking helps the flavors meld together and makes it easier to form the cakes.

4. Preheating the oven before sautéing the crab cakes helps them hold their shape and develop a beautiful golden brown crust during baking.

5. Resting the crab cakes after baking allows them to firm up slightly, making them easier to handle and preventing them from falling apart when served.

Sautéed Maryland Crab Cakes with Celery and Onions are a true seafood delicacy that brings the flavors of the coast to your plate. The combination of tender lump crabmeat, sautéed celery and onions, and a blend of seasonings creates a harmonious and irresistible dish. Whether you're hosting a dinner party or simply indulging in a special homemade meal, these crab cakes are guaranteed to impress. So go ahead, grab your apron, and embark on a culinary journey to the shores of Maryland with this delightful recipe! Enjoy!

Yield: 8

Author: Ashton

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Sautéed Maryland Crab Cakes with Celery and Onions

You can make sautéed Maryland crab cakes with celery and onions with lump crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, salt, and pepper. I like to add sautéed celery and onions to my mixture for extra flavor. You shape the crab cakes into patties and chill them for 30 minutes. You can cook them in butter on a skillet until they turn golden brown and crispy on both sides. Finally, you can finish cooking your crab cakes in the oven for 10-12 minutes. You will be served warm crab cakes with lemon wedges on the side.

Prep time: 15 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon Old Bay seasoning (or seafood seasoning of your choice)
• Salt and pepper to taste
• 2 tablespoons butter (for cooking)
• Lemon wedges, for serving

For the sautéed celery and onions

• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onions
• 1 tablespoon butter

Instructions

1. In a skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped celery and onions to the skillet and sauté until they become translucent and slightly softened, about 5 minutes. Remove from heat and set aside.
2. In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, fresh parsley, Old Bay seasoning, salt, pepper, and the sautéed celery and onions. Gently fold the mixture together, being careful not to break up the crabmeat too much. The mixture should hold together but still be lumpy.
3. Once the mixture is well combined, cover the bowl and refrigerate for 30 minutes to allow the flavors to meld together and the mixture to firm up slightly.
4. After chilling, divide the crab mixture into 8 equal portions. Shape each portion into a round patty, about 3/4 to 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
5. Preheat your oven to 375°F (190°C). This step will ensure the crab cakes stay firm and hold their shape while cooking.
6. In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Once the butter is melted and the pan is hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. Transfer the partially cooked crab cakes from the skillet to a baking sheet lined with parchment paper. Finish cooking the crab cakes in the preheated oven for 10-12 minutes, or until they are heated through and have a golden brown crust.
8. Remove the crab cakes from the oven and let them rest for a few minutes before serving. This will help them hold their shape and prevent them from falling apart.
9. Serve the Maryland crab cakes warm, accompanied by lemon wedges on the side. You can also serve them with the remoulade sauce we discussed earlier, if desired. Enjoy the delicious flavors of the crab cakes!

Recommended Products:

Realemon 100% Lemon Juice, 2.5 oz (Pack of 2)

Lea & Perrins The Original Worcestershire Sauce (15 fl oz Bottle)

Amazon Brand - Happy Belly Dijon Mustard, Kosher, 12 Ounce

Nutrition Facts

Calories

175.13

Fat

10.9 g

Sat. Fat

3.85 g

Carbs

6.36 g

Fiber

0.61 g

Net carbs

5.72 g

Sugar

1.07 g

Protein

12.39 g

Sodium

688.83 mg

Cholesterol

61.28 mg

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