Broiled Lump Crab Cakes

By Bonita

Ingredients

• 16 ounce container fresh Maryland jumbo lump crab meat (Louisiana crab meat is an acceptable substitute)
• 1 large egg
• 1/2 cup regular mayonnaise
• 1/2 cup Italian bread crumbs
• 1 teaspoon Old Bay Seasoning
• 1/8 teaspoon fines herbs
• 1/8 teaspoon garlic powder
• 1/2 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1-2 tablespoons unsalted butter

Details

Servings 5
Preparation time 10mins
Cooking time 25mins
Adapted from savorysimple.net

Preparation

Step 1

I’ve lived in Maryland for my entire life and I can tell you one thing for sure: we love our crabs. Steamed, boiled, fried, soups, dips, pretzels, crab cakes… it’s what’s for dinner.  When I have friends visit from out of town they always want to go out for crabs and beer.  It’s a tradition!  My family has been having steamed crab get togethers forever.  It’s what we do.  And my grandma has been making these crab cakes for as long as I can remember.  I can tell you with complete certainty: these are the BEST crab cakes you’ll ever have.   All jumbo lump meat, very little filler, no unnecessary ingredients. This recipe is legit.

.  If you follow my blog you know that I don’t typically make a bazillion brand recommendations for a specific recipe.  I’m not saying any old breadcrumb or dijon mustard will cause the recipe to fail but these ingredients are tried and true.  If you use them I guarantee this recipe will live up to its full potential of awesomeness.  This is how I’ve been eating them for over 30 years.  This is how my mom makes them.  This is how my aunt makes them.  Why mess with success?

Last note: these crab cakes freeze very well.  Like everyone else in the family, I tend to make a double recipe and then freeze the leftovers (wrap individually).  They reheat in a couple of minutes and are a perfect meal.  In fact, I think I’ll go defrost one right now!

Set the oven to broil and place the oven rack near the top.

In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.

Add the breadcrumbs and stir to combine. Add the Old Bay, fines herbs and garlic powder.

Add the mustard and Worcestershire sauce, stir until well combined.

A little bit at a time, gently stir the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.

Lightly grease the bottom of a baking sheet (baking spray works well for this) and place the crab cakes on the sheet.

Place a small piece of butter on top of each crab cake.

Broil for 10-15 minutes, keeping a close eye to make sure they do not burn. Don't flip the cakes, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.

I live over the border from Maryland in Virginia and have never been able to make a good crab cake. These look incredible!!!

As a seafood lover, I have a weakness for crab cakes. I developed some allergic reaction to crab when I was mid 20s (I still cannot believe it) but that doesn’t make me give up on these… I still enjoy them moderately (not crazy like before) and your crab cakes seem like one of the best I’ve seen on food blog! I love the jumbo size, and so happy to see Old Bay seasoning! My husband bought it a while ago and I didn’t know what to do with it. Great recipe!

About a month ago i had it in my head that i wanted to blog & make crab cakes and went to the TJs for crab meat and the groc store and they were both sold out. The only other option would have been another groc store or WFs and I didn’t feel like dealing so those crab cakes never happened (became salmon cakes) but your crab cakes have me re-inspired!

These are one of the things I miss most about living on the east coast. I used to drive to Maryland for the crabs all the time. Hopefully I can find some decent crab meat to make these crab cakes. Look amazing!

sally @ sallys baking addiction

You know, I never order crab cakes because the portions always seem so small–I don’t know why I don’t just make them myself! These look beautiful–I’m clipping this page for later use!

I’ve always wanted to make my own crab cakes – this is seafood inspiration :)

Another Maryland girl here! This isn’t too different than what my family makes. We usually use the backfin meat because it has a little more flavor than the lumps, but the lumps are fun! Some friends got us crabcakes from G & M which had nice lumps, but little flavor. We had to top them with lots of Old Bay! :)

Now I need to go to Maryland, even if JUST for the food, and the beer (of course). I’ve always wanted to go, but have never seemed to make it out there.

You are so welcome! Let me know what you think if you make these, they’re very near and dear to my heart!

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