Maryland Style Crab Cake Sandwich
Maryland Style Crab Cake Sandwich
For some reason, crab cakes have always felt like one of those gourmet menu items that you have to go out to a restaurant to enjoy. But the truth is, they are incredibly simple to make and delicious at home (if not better)! A bonus benefit: once you’ve learned this recipe, you can modify to create recipes like salmon patties, shrimp burgers and other seafood go-to’s.
Lump crab is pretty easy to find in most grocery stores - just browse the refrigerated section of the butcher area, near the smoked fish and what not. I would avoid canned and keep in mind, pricing goes up depending on the texture you purchase. Anything from lump to jumbo lump is great. You also want to look for “handpicked” containers, as those will have less shells!
A note on bread crumbs. This is a meaty recipe, so the bread crumbs are not serving as fillers! Simply a binder. You can use panko crumbs or any that you like, though I like to crush up crackers for a nice crunch. Think something buttery like Ritz or Club for some good flavor.
This was scrumptious! I enjoyed with a butter toasted brioche bun and a glass of Riesling 🍷 Here’s what you’ll need to recreate:
INGREDIENTS
Crab Cakes
1 pound Lump or Jumbo Lump Crab (I mixed both)
1 Egg
2 tbsp Mayonaise
1/3 cup Bread Crumbs or Crushed Crackers
1 1/2 Dijon Mustard
1 tsp Worcestershire
1/3 tsp Kosher Salt
1/2 tsp Old Bay Seasoning
1/2 tsp Black Pepper
1/2 cup of Cooking Oil (preferably Canola or Saute in Olive Oil)
Fixins
Toasted Brioche Buns
Butter Lettuce
Vine Ripe Tomatos, Sliced
Mayo
Hot Sauce
Equipment
Skillet or Roasting Pan (Roasting these on high heat is an easy, no mess option!)
Yield: Approximately 4 Crab Cakes
INSTRUCTIONS
To make the crab cakes: Mix your wet ingredients and seasonings, excluding the crab meat and bread crumbs.
Once your wet mix is whisked together, add in lump crab meat.
Slowly mix in bread crumbs to coat and bind the mixture.
Separate and pat out four crab cakes onto a lightly oiled sheet. Once formed, cover and set in the refrigerator to chill for at least one hour. This will help the cakes stay together while cooking so that you don’t end up with things falling apart.
Once chilled, set your oiled skillet to Medium-High heat and fry each crab cake for about four minutes on each side.
Alternate Cooking Method: In a roasting pan, set crab cakes on an oiled surface (also, brush the tops of each cake with oil) and roast on 425 F for about 15-20 minutes, until golden brown. This is my preferred method, as they come up perfectly crisp with no flipping.
Remove the finished crab cakes and drain on paper towels.
Serve with your favorite fixins and enjoy!
