All Saints Summer Supper Maryland Crab Cakes
Savor the taste of summer with these irresistible All Saints Summer Supper Maryland Crab Cakes, a classic coastal dish bursting with fresh flavors and perfect for warm-weather gatherings. Made with succulent jumbo lump crab meat, a hint of zesty Old Bay seasoning, and a touch of Dijon mustard for depth, these crab cakes are delicately bound with panko breadcrumbs to ensure a golden-crisp exterior while keeping the inside tender and packed with crab's sweet, natural taste. A quick chill elevates their texture, while a buttery pan-fried finish makes them utterly crave-worthy. Ready in just 30 minutes, these easy-to-make Maryland-style crab cakes are ideal served with lemon wedges, creamy tartar sauce, or a refreshing summer salad for a light yet indulgent meal. Indulge in this coastal favorite and impress your guests with its authentic flavor and elegant simplicity!
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Ingredients
- 1 pound Jumbo lump crab meat
- 0.25 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1.5 teaspoons Old Bay seasoning
- 1 unit Large egg
- 1 tablespoon Fresh parsley, finely chopped
- 0.5 cup Panko breadcrumbs
- 0.5 unit Lemon, juiced
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
Directions
Step 1
Carefully pick through the jumbo lump crab meat to remove any shells, being careful not to break apart the crab lumps.
Step 2
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, fresh parsley, and lemon juice. Mix until fully incorporated.
Step 3
Gently fold the crab meat and panko breadcrumbs into the wet mixture until just combined. Be careful not to overmix to preserve the chunks of crab meat.
Step 4
Shape the crab mixture into 4 equal-sized patties about 3 inches in diameter and 1 inch thick. Place the patties on a parchment-lined plate or tray and refrigerate for 15-20 minutes to firm up.
Step 5
Heat a large skillet over medium heat and add the butter and vegetable oil. Allow the butter to melt and the oil to heat until shimmering.
Step 6
Carefully place the chilled crab cake patties into the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Step 7
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Step 8
Serve warm with lemon wedges, tartar sauce, or a light summer salad.
Nutrition Facts
| Serving size | 689.8 grams (689.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1545 |
| Total Fat 108.10g | 139% |
| Saturated Fat 23.10g | 116% |
| Polyunsaturated Fat 17.50g | |
| Cholesterol 738mg | 246% |
| Sodium 3148mg | 137% |
| Total Carbohydrate 35.30g | 13% |
| Dietary Fiber 1.10g | 4% |
| Total Sugars 3.60g | |
| Protein 111.70g | 223% |
| Vitamin D 46IU | 228% |
| Calcium 385mg | 30% |
| Iron 7mg | 38% |
| Potassium 1777mg | 38% |
Source of Calories