Here is a popular recipe for classic crab cakes, inspired by the Maryland style, which emphasizes the flavor of the crab meat.
Ingredients
1 lb. lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup breadcrumbs (panko or regular)
1 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Salt and pepper, to taste
Oil or butter for cooking
Instructions
Prepare the mixture: In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.
Combine ingredients: Gently fold in the crab meat, breadcrumbs, and chopped parsley. Be careful not to overmix, as this will break up the lumps of crab.
Form the cakes: Cover the mixture and refrigerate for at least 30 minutes to help the cakes hold their shape. With wet hands, form the mixture into patties, about 1/2 inch thick.
Cook the crab cakes: Heat oil and/or butter in a large non-stick pan over medium heat. Cook the crab cakes for 4-5 minutes per side, or until golden brown and heated through.
Serve immediately, often with lemon wedges or a dipping sauce.
Some Dipping Sauces
Easy Old Bay Aioli
For a quick and incredibly simple sauce, this recipe focuses on the classic Maryland flavor profile.
Ingredients:
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
Instructions:
Whisk all ingredients together in a small bowl until well combined.
Serve immediately or refrigerate for up to 5 days.
Classic Remoulade Sauce
This version of the classic French sauce adds a spicy, Southern-style kick. For the best flavor, make it ahead of time and refrigerate for at least 30 minutes to allow the flavors to meld.
Ingredients:
1 cup mayonnaise
2 tbsp Dijon mustard
2 tsp whole-grain mustard
1 tbsp hot sauce (like Texas Pete or Tabasco)
2 tsp minced garlic
2 tsp capers, drained and roughly chopped
1 tsp Worcestershire sauce
1 tsp paprika (smoked paprika is also excellent)
1 green onion, minced
1/4 tsp kosher salt
1/4 tsp cayenne pepper (for extra heat)
1 tbsp fresh parsley, minced
Juice from 1/2 a lemon
Instructions:
Combine all ingredients in a medium bowl.
Whisk until the sauce is well-blended and smooth.
Taste and adjust seasonings as needed, adding more hot sauce for spice or lemon juice for brightness.
Cover and chill for at least 30 minutes before serving. Store in an airtight container for up to 5 days.
Creamy Dill and Lemon Sauce
This lighter, fresher-tasting sauce is a great alternative to the spicier options, highlighting the sweetness of the crab.
Ingredients:
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1/4 cup sour cream or plain Greek yogurt (for a tangier flavor)
Salt and pepper to taste
Instructions:
In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lemon juice, and dill.
Season with salt and pepper to taste.
Chill until ready to serve.