I was born in Annapolis and raised on the Delmarva Peninsula. Suffice it to say, I know and love crabs. Every spring and summer, when blue crabs are in season, it is a cause for celebration because some good eatin’ is in store. I love steamed crabs, for sure. But another way I love to eat crabmeat is in crab cakes.
They’re actually very simple to make. But there’s one important thing you need to know about making your own crab cakes, and that is: The meat is EVERYTHING. My first choice is to use fresh, lump blue crab meat from the Chesapeake Bay or North Carolina. My second choice would be any lump crab meat provided that it’s caught in the USA. A lot of the crab you find in the grocery store, even if it’s an American brand, is sourced from Asia (check the fine-print on the label), and I don’t want that. It’s not the same thing. And I will certainly never, ever use “imitation crab meat” — what is that stuff?!
No, you need to use REAL crab meat. Trust me.
Above is a quick video I posted on Instagram on 8/31. Follow me
While you can use any pan, I like to use a cast iron skillet for excellent results.
Michelle’s Maryland Crab Cakes
- 4 tablespoons mayonnaise
- 2 tablespoons mustard
- 1 tablespoon chopped parsley
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 cup bread crumbs (regular or gluten-free)
- 1/2 teaspoon Old Bay seasoning
- 1 pound lump crab meat
- 2 tablespoons butter
- Whisk mayonnaise, mustard, parsley, Worcestershire sauce, egg, and Old Bay together. Stir in bread crumbs. Stir in crab meat.
- Form into small patties.
- Melt butter in a skillet on medium high heat. (I prefer a cast iron skillet)
- Pan fry crab cakes for about 2 minutes; flip onto other side and cook for another 2 minutes or until golden brown and done. Remove from pan and serve immediately.
Makes about 12-14 2.5″ crab cakes.
©Michelle Rogers, Inc.
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