Ingredients
- 1/3c Mayonnaise
- 1T Dijon mustard
- 2t Narragansett Bay seasoning
- 1/2ea Lemon juiced
- 1/2 cup Dried breadcrumbs
- 1 ea Egg
- 1t Black pepper
- 2ea Scallion, chopped
- a/s Kosher salt
Crispy Outside, Tender Inside
Maryland crab cakes are all about letting the crab shine—lightly bound, perfectly seasoned, and cooked until golden.
Finished with Narragansett Bay, they get that classic coastal flavor with just the right balance of seasoning to enhance, not overpower.
Preparation:
- Carefully pick through crabmeat to remove any shells.
- In a bowl, combine all wet ingredients with the crabmeat. Mix gently and season with Narragansett Bay.
- Add about 3/4 of the breadcrumbs and mix lightly. Add more as needed to reach a consistency that holds together without being dense.
- Form into crab cakes of your desired size.
- Heat a small amount of oil in a pan over medium heat.
- Sear crab cakes until golden brown on both sides and heated through.
Pro Tip:
Handle the mixture gently—overmixing will break up the crab and make the cakes dense instead of light.
Make It Your Own:
- Add a touch of Dijon mustard for extra depth
- Use panko breadcrumbs for a lighter texture
- Finish with a squeeze of lemon
- Add fresh herbs like parsley
What To Serve It With:
Serve with lemon wedges, tartar sauce, or a simple salad. Also great with slaw or roasted vegetables.
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