Recipe: Maryland-Style Crab Cakes
Print RecipeIngredients
1 large egg
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
½ teaspoon Tabasco hot sauce
1 pound lump or jumbo blue crab meat, picked over
10 saltine crackers, finely crushed
Canola oil (or other neutral oil), for frying
Lemon wedges, for serving
Tools
Resources
The Field Method for Cast Iron Care
Instructions
In a small bowl, beat the egg, then whisk in the mayonnaise with the egg, mustard, Old Bay and hot sauce until smooth.
In a medium bowl, gently toss the crabmeat with the crackers. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Divide the crab mixture into eight mounds, then gently pack into 8 patties, each about 1½ inches thick.
Add enough canola oil to completely cover the bottom of a Field Skillet, then heat the oil over medium-high heat until shimmering. Working in batches if necessary, add the crab cakes and cook until deeply golden brown on the bottom, about 3 minutes. Turn the crab cakes over and cook until the other side is browned, about 3 minutes longer. Continue until all of the crab cakes are cooked, adding more oil between batches as needed.
Transfer the crab cakes to plates and serve with lemon wedges.
