I am all about my crab cakes and the way they taste is so important.  One bad taste of crab meat or one wrong ingredient and a meal can seriously take a wrong turn.

Some crab cakes contain way too many ingredients leading your taste buds down the wrong path.  Somewhere between someone’s ingenuity to mix ingredients with lump crab comes the grim results of bad taste, or wrong taste.

Experimenting with crab meat can be quite expensive but I have that issue solved. My recipe for classic Maryland crab cakes will turn out perfect time after time. I believe the binding agents I use and the method of fast cooking is key to the success.

Head to the grocery store, get your lump crab meat and let’s cook classic Maryland Crab Cakes and lavishly live this recipe out loud.

Classic Maryland Crab Cakes

The key to a classic Maryland Crab Cake is keeping it simple.  Remember when crab is caught and cooked, less seasoning is always better to experience the richest taste.  This simple recipe will knock your socks off and keep you craving more.

Ingredients

15 Crackers ( I used RITZ) you can use any kind that crumbles nicely into a light powdery texture

1 16 oz Can of Lump Crab Meat

2 Tbsp Of Worchestershire Sauce

1 Egg

1/2 C Mayonnaise

3 Tbsp Hot Sauce

Dash of Fresh Ground Pepper

1 C Canola Oil For Frying (this is what we used)

Method

In a bowl mix egg, Worcestershire, hot sauce, and mayo mixing well.  Once combined add in lump crab and crackers, mixing all together.  You want the crab the mesh with the other ingredients.

Now, let the ingredients bind by refrigerating the mixture for an hour or overnight. It is al about when you are ready for the cooking part of this.

In a frying pan, add oil (1/2 C ) only, reserve the other 1/2 C to freshen half way through the batches.

I used a large plastic spoon and mounded a scoop onto it and then placed it in the frying pan.  I fried until it seemed bound and then I flipped it.

The frying process per piece will be anywhere from 3-5 minutes depending on the heat of the oil.

Remove from heat, and transfer to a paper towel to allow the oil to drain from the crab cake.

Serve with lemon wedges, warm and plated.

I know you will love these Classic Maryland Crab Cakes, they are no frill fabulous and take so little time to prepare. Total yum and they offer a really fresh taste!