Made from fresh lump crabmeat, scallions, and Old Bay, they are flavorful and so easy to prepare. Paired with a savory and tangy flavored sauce, it’s a match made in heaven! This post has been sponsored by the Seafood Nutrition Partnership. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! Plus, as you may know, I am pregnant! It is important to me to include seafood in my diet during pregnancy and I’ll tell you why. Though typically eaten in the summer, I still enjoy making them in the colder months too because they are truly irresistible! Crab specifically is a good source of zinc which is essential for baby’s brain development. The American Academy of Pediatrics recommends pregnant and breastfeeding women eat 1-2 servings of fish per week, with sustainably caught or raised fish and shellfish. During my pregnancy I’ve loved making these crab cakes and enjoyed salmon and shrimp on a regular basis. Seafood really is the whole package, providing zinc, iron, choline, folate, iodine, selenium, vitamins A, D, B6, and B12, and omega 3 fatty acids that are all essential during pregnancy and early development. Some of my fave salmon dishes are my Brown Sugar Glazed Salmon and Sheet Pan Pesto Salmon. When I’m feeling like shrimp, my go-to’s are my Spicy Shrimp Tacos or Thai Peanut Noodles with Shrimp.
You’ll love these Maryland Crab Cakes because:
They’re versatile! Make them as a main dish, appetizer or as a sandwich on a toasted bun. They’re juicy & flavorful They have a crispy golden-brown exterior and delicately soft interior. They are loaded with fresh flavors: scallions, red bell peppers, parsley & tarragon They are irresistible with the creamy special sauce!
This recipe makes ~ 10, 3 oz. sized crab cakes which makes a great size for a main meal. But you can always shape them smaller into mini crab cakes for a delicious finger food appetizer too! If enjoying as a main dish, crab cakes go well with a side of corn on the cob, steamed or grilled vegetables, dinner rolls, or roasted or baked potatoes. For a lighter feel, I like to pair it with salad. If serving as an appetizer, keep it simple and serve with a couple of lemon wedges, chopped chives and the special sauce.
Jumbo Lump Crabmeat: It’s important to use high quality crab meat. Be sure you are sourcing jumbo lump crab meat from a purveyor you trust. It’s worth the splurge! Scallions: only the white parts are used. Red bell pepper: including bell pepper is perhaps controversial, but I love it in these crab cakes! Parsley: fresh parsley Fresh tarragon: or you can sub with fresh dill. It’s important to highlight the crab and not overpower it with too many herbs and seasonings so I recommend 1-2 herbs is plenty. Cracker crumbs: I’ve found using Saltine crackers is best. Pulse them in your food processor until you get crumbs. Egg: helps act as a binder for the crab cake Seafood seasoning (We love Old Bay Seasoning)
The fresher the crab meat, the better the crab cake will taste. For the absolute best crab cake, I prefer using jumbo lump crab meat. Lump crab meat guarantees those big mouthwatering bites of crab.
Make crab cakes in advance. Prepare the crab cake mixture and form the cakes to the size you’d like. Place the cakes on a parchment-lined baking sheet or tray, cover and refrigerate until ready to prepare. Don’t have time to shape the cakes? No problem! After preparing the crab cake mixture, leave the mixture in the bowl, cover with plastic wrap or aluminum foil and refrigerate. Pro tip: This resting period allows all the flavors to meld in together and firm the mixture. Mix crab meat as gently as possible: This helps prevent your lumps from coming apart. Go light on the filler: The mayonnaise mixture and egg helps to bind the crab cakes together and a light-bread filler is all you need. We want more crab than breading! I like using saltine crackers for my cracker crumbs because they add more flavor than plain bread crumbs. Use an ice cream scoop or cookie scoop to shape your crab cakes. If they’re all the same size, they’ll cook in the same amount of time. I use a 3 oz. scoop for dinner sized portion crab cakes. Use a smaller scoop for an appetizer portion. Chill the crab mixture: chilling the crab meat after you mix in the mayo mixture helps the crab cakes maintain their shape when frying/sautéing. Frying or baking? I’ve found frying them on the stove creates a crispy crust and delicious interior. You do have to be more cautious and gentle when flipping, but it’s worth it.
