How To Make Maryland Style Crab Cakes | Crab Cake Recipe - Ya'Eat Cooking Channel

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost, while canned tuna is a budget-friendly protein alternative.

Crack the egg in a bowl and season with salt and pepper, then beat together.

Add cubed white bread and incorporate into the egg.

Add Worcestershire sauce and continue to incorporate the white bread.

Add Dijon mustard and Old Bay seasoning while breaking down the bread into the mixture.

Add mayonnaise and fresh chopped parsley.

Add 2 tablespoons of fresh squeezed lemon juice, removing any pits.

Gently toss in the jumbo lump crab meat.

Add a little bit of bread crumbs to check the consistency; adjust as needed to bind the mixture.

Compact the mixture into patties and place them on wax paper or tin foil.

Refrigerate the patties for 30 minutes to firm up.

Heat canola oil in a skillet over medium heat.

Gently add the crab cakes to the oil, cooking about 3-4 at a time to avoid overcrowding.

Cook for about 2-3 minutes on each side until lightly browned.

Serve the crab cakes on top of arugula salad, topped with green onion and lemon on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens