Maryland Jumbo Lump Crab Cakes

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 to 8 cakes
Level:
Easy

Ingredients
  • 1 egg yolk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 pound Maryland jumbo lump crab meat
Directions

Preheat the broiler.

In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.


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    I make crab cakes every Christmas Eve for dinner. I followed the direction to the letter and we just threw out dinner. It was so salty we couldn't eat it. All in all it looks like a good way to make them without the bread crumbs. I will try again without the salt.  
     
    PS I should have looked at the reviews
    Do not make this. It was the worst ever!!!
    Delicious and not too hard to do, but you do have to handle it gently as it will not stick together like a mixture using breadcrumbs. However, when you just pat/press into a ball and slightly flatten, it works out fine. I broiled them 6.5 minutes on 1 side and 5.5 on the other and they browned nicely and heated all the way through. Turning them was a challenge and a couple kind of cracked, but they did not fall apart at all. I used 1/2 t as suggested in other reviews, and I may actually leave it out altogether next time. I found them to be very flavorful and delicious.
    I added 1 tbsp of old bay seasoning and 1 tbsp of italian bread crumbs and juice of half a lemon....tried the original then my way found it to be a lot better my way....key is use jumbo lump crabmeat
    This recipe was quick and easy. Some people may think they are too moist without the breadcrumbs but if you are gentle with them then they come out perfect and moist. The herbs and spices are very flavorful without overpowering the taste of the crab. I used less salt but added Old Bay seasoning and it was very good. I'm from Maryland and I am very picky about my crabcakes and these are solid crabcakes.
    Traditional MD crabcake, I loved it! But after reading the reviews first, I used 1/2 tsp salt and it was wonderful. I always prefer broiled to fried crabcakes. This tastes just like the crab cakes at Phillips in Ocean City, MD. No bread crumbs needed but I did add some Old Bay to the mix and sprinkled a little on top. Delish!
    A true traditional Maryland Crab Cake , is mild in flavor to allow the crab meat to take center stage. It generally is Not fried, or flat, or breaded. It should be rolled into a ball and broiled. This is a good recipe, i loved it. If it makes you feel better to add breading for it to hold together better, fine, but use a light touch.
    First Way to much Salt,
     
    Second don't think your going to keep them together, if you follow this recipe the way it is written they will not stay together.
     
    I think they forgot something in the recipe.
    i was looking for a basic crab cake recipe without any fillers, and thought this one might work. However, I would reduce the salt to 1/2 teaspoon, and I also made the following changes/additions to the recipe. The following is based on using 1/2 pound of lump crab for 2 crab cakes - so, simply double everything for a full pound of crab.
     
    1 Egg Yolk
     
    1/4 Teaspoon Salt
     
    1/8 Teaspoon Ground Pepper
     
    1 Teaspoon Dijon Mustard
     
    1 Teaspoon Worcestershire Sauce
     
    2 Teaspoons Mayonnaise
     
    1 Tablespoon Parsley
     
    1 Large Clove Garlic Minced Fine
     
    2 Tablespoons Fresh Parmesan Cheese
     
    1 Tablespoon Horse Radish
     
    1/2 Lemon Juice & Zest
     
    1 Teaspoon Olive Oil
     
    1 1/2 Tablespoons Butter & 1 Tablespoon Olive Oil (For Cooking)
     
    Mix all ingredients in a large bowl and fold in lump crab, and then form into 2 "loose cakes". Heat the 1 Tablespoon Olive Oil and 1 1/2 Tablespoon of Butter in a medium sauce pan over medium heat, and saute the cakes approximately 2 minutes on each side with the pan covered. Baste the cakes with the oil and butter on both sides. Remove into a warm dish and let them sit in a warmer oven for approximately 5 - 10 minutes before serving.
     
    Please Note: These cakes will not be "firmly packed".
     
    So, this is now my new recipe called -
     
    "Jimmy D's New Jersey Crab Cakes"
     
    I hope you enjoy them.
     
    Hands down the best crab cake recipe I have found. Regarding the below problems with staying together - don't try and make round flat patties like most crab cakes. Instead, use someone like an ice cream scoop to almost make large "balls" and place them on the pan. Don't try and flip them. Just broil them. I've found broling time listed isn't long enough. Keep an eye on them, but I usually broil them for about 10 minutes instead of 5. Then use a spatula to remove and plate them.
     

     
    It's all crab, so you can't handle them like you can with filler crab cakes. You also need to be very careful when folding in the mixture not to breakup the crab too much.
    I could barely form a cake out of this mixture. It was so salty it was ridiculous. Total waste of time. Thanks for ruining dinner.
    These have to be among my top 10 crabcakes for taste, but with no filler I just couldn't get them to stay together. My husband wants me to try using this for filling portabella mushrooms, sounds good.
    I gave my Mother this recipe years ago - she has no problem forming patties. We love the fact that there are no "fillers" in this recipe. She saute's them in a pan on the stove. A favorite in our family.
    quick easy and always tasty....only little issue was i would use less salt next time
     
    but i will use this one over and over again
    First of all, there is WAY too much salt in this recipe. I felt like I needed to drink a gallon of water after eating them. Yes, I followed the recipe to the T. Secondly, there isn't enough binder to hold the cakes together. I tried to turn them over in the broiler and they kept falling apart. Without the salt and a better binder, they would've been good.
    I love the fact that this recipe is short on filler, which highlights the crab as it should be. But the cakes do not hold together at all and are too dry. Next time I'll try using 1/4 cup mayo and a tablespoon or two of fresh bread crumbs plus a whole egg. Maybe a tablespoon of dijon mustard instead of the dry as well. I want to keep trying because I hate crab cakes that are filled with too much bread and chopped vegetables.
    Having grown up w/ Real Maryland Crab Cakes, this recipe didn't remotely live up to the billing of a Maryland Style Crab Cake.
    Don't see how anyone can form a patty out of this recipe!
    These were wonderful. I think the key is to having fresh lump crabmeat. We didn't think they were salty at all. Just the right amount of seasonings.
    Great and easy
    One of the best crabcake recipes that I have ever tasted. Jimmy Cantler's has been around for years but he still demands quality crab and no fillers. You can't go wrong with this recipe!!
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