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Filled with a giant piece of crab meat, the best crab cakes have few fillers for the perfect tender bite youll ever taste. Easy to make, these crab cakes are perfect for an easy weekday dinner or a fancy dinner. If you havent eaten seafood this summer, youre in luck. Today I am sharing with you my FAVORITE recipe, which is what it should be. The best crab cakes ever made have very little filling, making them tender, juicy and perfect. I am a very picky eater of crabcakes so I try to avoid them in restaurants. Many establishments tend to keep costs down by stuffing crab cakes with tons of toppings… mostly breadcrumbs. Lots of breadcrumbs. Theyre then coated in EVEN MORE breadcrumbs before frying... and youre essentially left with crabmeat fried and coated in crispy breadcrumbs. Im more of a purist when it comes to crabcakes. If you love crabs, the crab cakes are the best youve ever had. Maryland crab cakes are a type of fish cake similar to my salmon patties, made of crab meat mixed with mayonnaise, breadcrumbs, lemon, mustard, and something else. They are usually pan-fried, baked, grilled or even deep-fried, but in this recipe we use the pan-fried method as it creates a nice crust on the outside but leaves it soft on the inside. Some crabcakes are even mixed with Old Bay seasoning for a nice East Coast flavor, but I prefer making them without it. How to make it This easy crab cake is quick to make, making it perfect for a quick dinner. I like it with a large piece of crab meat, mayonnaise, mustard, breadcrumbs, parsley, lemon zest and spices. Keep it simple and youll have the best Maryland-style crab cake of your life. Step by step instructions Combine mayonnaise, hot sauce, lemon juice, Worcestershire sauce and mustard. Choose crab meat for the crust. Combine crab meat and breadcrumbsThe best crab cakes are filled with a giant chunk of crab meat and only a few fillers for the perfect tender bite youll ever taste. These crab cakes are easy to make and perfect for a light weekday dinner or fancy party. If you havent eaten seafood this summer, youre in luck. Today Im sharing my FAVORITE recipe with you and its cooked the way its supposed to be. The best crab cakes of all time have very little filling, making them tender, moist, and perfect. Im a very picky eater of crab cakes, so I try to avoid them in restaurants. A lot of companies tend to keep their costs down by stuffing their crab cakes with tons of toppings...breadcrumbs mostly. Lots and lots of breadcrumbs. Then theyre coated in EVEN MORE breadcrumbs before frying... and you basically have a mealy crab sauce thats deep fried and covered in crunchy breadcrumbs. When it comes to crab cakes, Im more of a purist. If you love crab, then crab cakes are the best youve ever tasted. Maryland Crab Cakes are a style of fish cakes similar to my salmon patties, made with crab meat mixed with mayonnaise, breadcrumbs, lemon, mustard, and something else. Theyre usually pan fried, baked, grilled, or even deep fried, but in this recipe we use the searing method because it gives a nice crust on the outside but stays tender on the inside. Some types of crab cakes are even mixed with Old Bay spices for a nice East Coast flavor, but I prefer to cook them without. How to Make Them This easy crab cake is quick to make and perfect for a quick dinner. I love them with a big chunk of crab meat, some mayonnaise, mustard, some breadcrumbs, parsley, lemon zest and spices. Keep it simple and youll have the best Maryland-style crab cake of your life. Step-by-step instructions Mix together mayonnaise, hot sauce, lemon juice, Worcestershire sauce and mustard. Remove the crab meat from the shells. Add crab meat and breadcrumbssauce, being careful not to break up the crab too much. Shape the crab into 6 equal-sized patties and place on a baking sheet. Put the patties in the fridge for 30 minutes to harden. Melt the butter in a pan over medium heat. Add the crab sticks to the pan and cook until golden. Flip and continue cooking on the other side until golden. Transfer to a plate and serve with lemon. What kind of crabs to use For this recipe we only use lump crabs. Giant crab is made from larger crabs and is sold in tubs or jars in the seafood section of your grocer. It is quite expensive, so you can use cheaper crab for this recipe if you prefer or if Jumbo Lump is not available. Remove the crab meat from the shells. I guarantee youll find one or two, and you definitely wont want to find them while youre eating your crab cakes. Carefully place the crab meat in the sauce. You wont save as much crab as you can, so dont touch it with your hands when mixing the ingredients. Cool the crab cakes before cooking. Refrigerating the crab cakes will help prevent them from falling apart during cooking. Breadcrumbs matter. We use Panko breadcrumbs, which are lighter and less dense than traditional breadcrumbs. A lighter crumb helps the crab cakes stay light and tender. To freeze Maryland crab sticks, spread them on a parchment-lined baking sheet and place in the freezer. Freeze until firm. Wrap each crab cake in plastic wrap and transfer to a freezer bag or freezer container. Freeze for up to 6 months. This homemade crab cake recipe is perfect for a weekday dinner because it takes no more than 30 minutes to make. But they also make a great appetizer for entertaining or make little crab cakes as a viable holiday snack. Crab sticks are very versatile and can be served with almost anything. We love them in a casual Baltimore style setting with coleslaw and a pile of truffle fries. We also like to do

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