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Maryland Lump Crab Cakes (Pan-Seared with Dijon and Old Bay Seasoning)
The pride of Chesapeake Bay: tender pan-seared patties showcasing jumbo lump crab meat held together with minimal binder, seasoned with Dijon and classic coastal spices.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
4servings
- Lump crab meat, drained and picked over450 g
- Panko breadcrumbs50 g
- Large egg, beaten1 piece
- Dijon mustard1 tbsp
- Butter for searing30 g
- Fresh parsley, chopped1 piece
- Fresh lemon juice1 tbsp
- Salt0.5 tsp
Preparation Steps
1
In a bowl, whisk beaten egg with Dijon mustard, lemon juice, parsley, and salt.
2 min timer
2
Gently fold in lump crab meat and breadcrumbs, being careful not to break up the large crab chunks.
2 min timer
3
Gently shape into 4 thick, round patties. Chill for 15 minutes to firm up.
15 min timer
4
Melt butter in a non-stick skillet over medium heat. Sear crab cakes undisturbed for 4-5 minutes until deeply golden.
5 min timer
5
Carefully flip and sear for another 3-4 minutes until warmed through and crisp. Serve with lemon wedges.
4 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
