You can’t visit the Eastern Shore without trying some of our famous crab cakes. This is a dish that has been around for centuries and it’s not hard to see why. Lately, I’ve been experimenting with different flavor combinations to make my crab cakes stand out from the competition. There are so many options when you’re looking at how to cook these delicious crab cakes; do you fry them up in oil or bake them? Do you want your sauce thick or thin? What about adding some vegetables like zucchini and onions? The possibilities are endless!
How to make this meal
This dish is delicious, you can’t even really notice that there is any crabmeat in it due to how much flavor this has. There are so many different things going on here but they work well together and make for a mouthwatering meal! It’s worth trying if you like seafood or want something unique and flavorful.
- 12 oz lump crab
- 2 Tbsp mayonnaise
- 4 green onions, finely chopped
- 1 tsp worcestershire sauce
- 1/2 juice of 1 lemon
- 1/4 cup cracker crumbs, such as saltines, ritz or your favorite gluten free
- 1/2 tsp of Old Bay seasoning
- 1/4-1/2 tsp of salt
- 1/2 tsp of pepper
- 2-4 Tbsp of olive oil
Step by step Cooking Instructions
- Combine the crabmeat, mayonnaise, green onions, worcestershire sauce and lemon juice in a bowl. Season with salt and pepper to taste. Combine cracker crumbs with Old Bay seasoning then add to mixture until it forms into small patties (about one inch thick). Allow to sit for at least 15 minutes before cooking so that ingredients can set together.
- In a pan over medium high heat, cook each side of patty about three or four minutes on each side. Do not overcook otherwise they will become too dry as well as difficult to flip due to their size. When finished adding more olive oil if needed while flipping because they will mostly be sticking.
- In a medium nonstick skillet, heat oil over medium high heat. Cook crab cakes for about four minutes per side until browned and heated through.
- Serve on a plate with Lemon Tarragon Dressing over top.
Lemon Tarragon Dressings:
- In a small bowl, whisk together mayonnaise and lemon juice until well combined. Add tarragon (to taste) and garlic powder (to taste). Season to your liking with salt, pepper, and Worcestershire sauce then add the olive oil in slowly while whisking constantly. Adjust for desired consistency by adding more or less of any ingredient as needed.
- Mix all ingredients into dressing! It will keep up to two weeks when refrigerated but it is best if used within one week because of the raw egg yolk that was added in this recipe’s salad dressings mixture from an egg.
- Once mixed, refrigerate until ready to eat.
What to serve with Crab Cakes?
Crab cakes are most often served as an appetizer in restaurants, but can also be a meal. You can serve them on their own or with something else to make it into a proper dish. Some ideas for serving crab cakes include:
- Tomato soup and grilled cheese (this is our favorite!)
- Mashed potatoes
- Rice pilaf
- Sauteed vegetables of your choice
- Pasta tossed with butter and Parmesan Cheese
- Baked pasta dishes like lasagna.
I would recommend no more than one cup of sauce per pound of cooked noodles when making baked pasta dishes.
I hope you enjoyed this recipe as much as I do. You can find more of my recipes on my blog, the site has been updated with a new look to make it easier for you to navigate and use! Check out other seafood dishes that have proven popular in recent months or take advantage of our search bar by typing in your favorite ingredients.