Crab Cakes
Mostly-crab cakes, Old Bay, pan-fried golden and lemon aioli.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The fewer breadcrumbs, the better the cake. Maryland-style is mostly crab, just enough filler to hold it together. If your mix looks pasty, you've already overdone it - start over with less binder next time.
Ingredients
Everything below makes 4 servings.
- 1 lblump crab meatpicked over for shells
- ⅓ cuppanko breadcrumbs
- 8saltine crackerscrushed fine
- 1large eggbeaten
- 3 tbspmayonnaise
- 1 tspDijon mustard
- 1½ tspOld Bay seasoning
- 1 tspWorcestershire sauce
- 1lemonhalf juiced and half wedged
- 2 tbspfresh parsleyfinely chopped
- ⅓ cupmayonnaise (for aioli)
- 3 tbspunsalted butter
- 2 tbspolive oil
- ½ tspkosher salt
- ¼ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 509calories
- 23gprotein
- 11gcarbs
- 41gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Pick over the crab meat carefully for any bits of shell - go by feel. Drain any liquid.
- Crush saltines fine. Chop parsley.
Make the binder
In small bowl, whisk beaten egg, mayo, Dijon, Old Bay, Worcestershire, lemon juice, parsley, salt, pepper. This is the entire binding system - keep it minimal.
2 min · hands onMix gently
In large bowl, combine crab and crushed saltines and panko. Pour binder over. Fold with a rubber spatula JUST until combined - don't break up the crab lumps. The mixture should look loose, not paste.
2 min · hands onShape and chill
Form 8 cakes (about 1/3 cup each, 3 inches across, 3/4-inch thick). Place on a plate or sheet pan. Refrigerate 15-30 min - chilling is what makes them hold together (don't skip).
20 min · hands offMake lemon aioli
Whisk aioli mayo, lemon juice, pinch of salt in a small bowl. Set aside.
1 min · hands onFry
Heat butter and olive oil in skillet over medium until butter foams. Carefully lay cakes in pan. Cook 3-4 min per side until deep golden and heated through. Flip ONCE - multiple flips break them apart.
8 min · hands onServe
Transfer to plates. Top with a dollop of lemon aioli. Serve with lemon wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Same recipe - claw is darker and sweeter, holds shape fine.
Dress arugula with olive oil and lemon while cakes fry. Adds about 5 minutes.
Toss cabbage with mayo and Dijon and paprika for a slaw bed. Adds about 10 minutes.
Crush before using. Check label - some brands contain malt vinegar from barley.
What keeps
Shape cakes up to 24 hr ahead - refrigerate uncovered on a sheet pan so they firm up (this actually helps them hold together). Cook day-of.
Cooked cakes reheat poorly.
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