A great man once said: "Crab cakes and Football... that’s what Maryland does!" So just go ahead trust us with this recipe. Bready fillers, frou frou herbs, and especially bell peppers have NO place in a Maryland crab cake. (Not to start an East Coast/ West Coast debate here, but we know where the bell pepper people live...)
Just follow this simple recipe: our new Chesapeake Mayo makes the most delicious crab cake you will ever eat!
What you need
1 pound fresh blue crab meat (jumbo lump, back fin, or special)
1/3 cup Tessemae’s Chesapeake Mayonnaise
2 tablespoons chopped fresh parsley
3 tablespoons almond meal or breadcrumbs
2 tablespoons butter
lemon wedges, for serving
What to do
Line a mixing bowl with 4 layers of paper towel. Turn the crab meat out of the container onto the paper towel to drain. Pick through to remove any pieces of shell. Gently pat the meat again with paper towels to dry.
In a mixing bowl, combine the Chesapeake Mayo, parsley, and almond meal. Mix in half of the crab meat until combined, then gently fold in the remaining half. Form the mixture into 4 tall, domed, patties. The crab cakes should be loosely packed and just barely hold together. If a few pieces of crab meat escape while cooking, then you did it right. If they look like compacted burgers, then you did it wrong.
Heat your oven to 425. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Gently add the crab cakes and cook 6 minutes without moving or touching them, so that they have time to set up on the bottom. Gently flip the cakes over with a spatula. Don’t panic if some meat falls out. Dab the remaining butter over the top of each cake, then transfer the pan to the oven and bake until cooked through, about 8 minutes.
Serve with lemon wedges and plenty of Chesapeake Mayo on the side.