"Crab cakes and football, that's what Maryland does!" - Wedding Crashers
My dad was raised in Maryland, and my both of my grandmothers worked in D.C. for many years. Crab cakes were a staple in my family growing up, and still are. I remember eating my first crab cake as a kid ... and it was absolutely life changing! Maryland ultimately has the best crab cakes. Yet, when I get a craving for this delicious item below is my go-to recipe.
What You'll Need:
- 1 pound lump blue crabmeat
- Basil Pesto Aioli
- 1/3 cup mayonnaise
- 1/2 cup panko bread crumbs
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 1/2 teaspoon paprika
- Sea salt and freshly ground black pepper
- 3 tablespoons unsalted butter
Steps:
- In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, and paprika. Season with salt and pepper and stir until thoroughly combined.
* Pro Tip: Mayo and egg help hold the cakes together and add moisture.
- Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
* Pro Tip: Panko bread crumbs are the perfect binder. They are light, crispy, and disappear into the cakes.
- In a nonstick skillet, heat butter over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning. Crab cakes must be browned and crispy on both sides. This will take about 10 minutes.
* Pro Tip: Lower heat at any point to prevent burning.
- Lastly, serve and enjoy! I personally like to have my crab cakes on a bed of arugula with basil pesto aioli. Yum!
Enjoy!
XO, Analise
