Maryland Crab Cakes (No Egg, Mostly Crab)

Name: Maryland Crab Cakes (No Egg, Mostly Crab)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 1 lb Jumbo Lump Crabmeat (1 lb. jumbo lump or backfin crabmeat); 0 pieces Sea Salt (Flaky sea salt or kosher salt to taste); ½ cup Mayonnaise (1/4 cup mayonnaise + 1/4 cup mayonnaise); ⅓ cup Panko (1/3 cup panko bread crumbs); 0 tsp Lemon Juice (squeeze of lemon, plus more to taste + 1 teaspoon freshly squeezed lemon juice, plus more to taste); 1 tsp Old Bay Seasoning (1 teaspoon Old Bay Seasoning); 1 tbsp Tarragon (a couple of tablespoons of freshly chopped herbs: tarragon, parsley, or chives); 0 pieces Butter (melted butter, for brushing); 0 pieces Lemon (lemon wedges, for serving); 0 pieces Tartar Sauce (tartar sauce (recipe below), for serving, optional) — optional; 8 pieces Gherkins (8 cornichons, minced); ½ tsp Dijon Mustard (1/2 teaspoon Dijon mustard); 1 piece Shallots (1 small shallot, minced); 0 pieces Kosher Salt (pinch kosher salt)

Maryland Crab Cakes (No Egg, Mostly Crab) - Dinner (American)

15 minAmerican

Servings5

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian

Ingredients

For 5 servings

Jumbo Lump Crabmeat1 lb · 1 lb. jumbo lump or backfin crabmeat
Sea Salt0 pieces · Flaky sea salt or kosher salt to taste
Mayonnaise½ cup · 1/4 cup mayonnaise + 1/4 cup mayonnaise
Panko⅓ cup · 1/3 cup panko bread crumbs
Lemon Juice0 tsp · squeeze of lemon, plus more to taste + 1 teaspoon freshly squeezed lemon juice, plus more to taste
Old Bay Seasoning1 tsp · 1 teaspoon Old Bay Seasoning
Tarragon1 tbsp · a couple of tablespoons of freshly chopped herbs: tarragon, parsley, or chives
Butter0 pieces · melted butter, for brushing
Lemon0 pieces · lemon wedges, for serving
Tartar Sauce0 pieces · tartar sauce (recipe below), for serving, optional · optional
Gherkins8 pieces · 8 cornichons, minced
Dijon Mustard½ tsp · 1/2 teaspoon Dijon mustard
Shallots1 piece · 1 small shallot, minced
Kosher Salt0 pieces · pinch kosher salt

Make it mine in the app

Steps

1Place the crabmeat in a large bowl. Being careful not to break up the lumps too much, spread out the crabmeat into a single layer in the bowl. Season lightly with salt. Add the mayonnaise, panko, lemon juice, Old Bay, and herbs. Gently fold all of the ingredients together using a large spoon or spatula. Taste. Adjust with more salt or lemon to taste.
2Preheat the broiler. (Rack should be about 4 inches from the heat source.) Lightly grease a sheet pan with butter or olive oil.
3Using a lightly greased half cup measure, portion your crab mixture into 5 cakes. The mixture should barely hold together when formed into a cake. Place the cakes on a sheet pan and chill in the refrigerator for about 15 minutes.
4Make the tartar sauce: Place all ingredients in a bowl. Stir. Taste. Adjust accordingly.
5Brush each crab cake with melted butter. Broil five minutes. Serve with lemon wedges and tartar sauce on the side if desired.