Crab cakes were popular long before the recipe for them was published in Crosby Gaige’s 1930 New York World’s Fair Cook Book. In the late 19th century, folks living along the eastern coast of the United States were already enjoying blue crab—the most abundant local species—in stews and soups. By the 1920s, New Jersey’s crab grounds became overfished, and soon Maryland’s Chesapeake Bay became a hotbed for blue crab fishing. Today, crab cakes are thought of as a signature dish of Maryland, but they are enjoyed all along the East Coast as well as in Alaska, where king crab is the ingredient of choice.
Recipe Servings: 8
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb fresh crab meat
- 1 egg
- 1½ cup dry breadcrumbs, divided
- ½ tsp salt
- ¼ cup chopped parsley
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup butter
- 1 large lemon, cut into eight wedges
Directions
- Combine the crab meat, egg, 1 cup breadcrumbs, salt, parsley, Worcestershire sauce, and mustard in a large bowl, stirring gently to combine.
- Pour the remaining breadcrumbs on a plate.
- Shape the crab meat mixture into eight patties.
- Coat each patty with breadcrumbs on both sides.
- Place the butter in a large skillet set over medium heat.
- Add a few patties to the hot melted butter, working in batches to avoid overcrowding the pan.
- Fry them for about 3–4 minutes on each side, until golden.
- Transfer the crab cakes to paper towel to drain and repeat the cooking process until all the patties are fried.
- Serve the crab cakes hot with lemon wedges on the side.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.