Classic Maryland Homemade Crab Cakes are made with lump crab meat, herbs, spices and panko breadcrumbs. Serve this classic Maryland favorite as a snack or a main dish.
A Maryland staple, these crab cakes made with fresh jumbo lump crab meat made with Old-Bay seasoning and Tabasco gives these cakes a real East Coast appeal. Wonderful during the fall and winter, small gatherings for dinner, lunch, or make mini-cakes as an easy appetizer. They are authentic and easy to prepare.
We all can’t be in Maryland, but fresh Jumbo Lump Crab Cakes can be made anywhere. Fresh crabmeat is readily available in finer grocery stores across the country. It’s time to gather your ingredients and start making a family favorite sure to please.
Let’s get started. Heat your favorite large skillet over medium heat with half the butter and olive oil, and add the green onion, celery, red pepper, Italian parsley, Old Bay, Worcestershire, Tabasco, and salt and pepper, cooking until the vegetables are soft. Set aside.
In a large mixing bowl, add your crab meat, panko breadcrumbs, mayo, dijon, and eggs. Stir to combine. Now it’s time to add everything together to have your crab mixture. Let chill for about 30 minutes. They will cook better that way.
During the chilling time, make the Roasted Red Pepper Remoulade Sauce. It’s so easy. Just add all the ingredients to a food processor and give it a whirl, and you have a tasty, somewhat spicy sauce for the cakes. Set aside until ready to serve.
There are many schools of thought as to saute or bake, but I am a saute person. I love the sizzling pan and the crispy brown that a good hot skillet will give the crab cakes.
Heat the last of the butter and olive oil in your large skillet. Remember, don’t crowd the cakes, because that will cause them not to brown as evenly. Form the crab mixture into medium-sized balls depending on what you are making the crab cakes for.
Next, add your crab cakes balls to the pan. Let cook until there are beginning to sizzle. With a spatula, press the cakes down until flat but your desired thickness.
Be patient, and let the cakes brown and slowly flip them and brown on the other side. The crab cakes are ready to serve with the Roasted Red Pepper Remoulade Sauce. Enjoy!