Crab cakes are a classic dish that makes any meal feel like a special occasion. Today, we’re putting a delicious twist on the traditional Maryland crab cake recipe by creating one with absolutely no filler. This allows the sweet, delicate taste of the crab to shine through, making each bite a burst of seafood perfection. These crab cakes are easy to make and perfect for a cozy dinner at home or a gathering with friends and family.
**Maryland Crab Cake No Filler**
**Ingredients:**
– 1 pound lump crab meat
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Old Bay seasoning
– 1 teaspoon lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped green onions
– Salt and pepper to taste
– 1/2 cup panko breadcrumbs
– Olive oil for frying
**Instructions:**
1. **Prepare the Crab Cakes Mixture**
– In a large mixing bowl, gently pick through the lump crab meat to remove any shell pieces, being careful not to break up the crab meat.
– In the same bowl, add mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper.
– Gently fold the mixture together until all ingredients are well incorporated, being careful not to overmix.
2. **Shape the Crab Cakes**
– Divide the crab cake mixture into 6 equal portions.
– Using your hands, gently form each portion into a round cake about 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper.
3. **Coat the Crab Cakes**
– In a shallow dish, spread out the panko breadcrumbs.
– Carefully press each crab cake into the breadcrumbs, ensuring they are evenly coated on all sides. This will give the crab cakes a crispy exterior when cooked.
4. **Cook the Crab Cakes**
– In a large skillet, heat olive oil over medium heat.
– Once the oil is hot, carefully place the crab cakes into the skillet, being sure not to overcrowd the pan. You may need to cook in batches.
– Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and heated through.
– Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
5. **Serve and Enjoy**
– Serve the Maryland crab cakes no filler hot with a side of lemon wedges and your favorite dipping sauce, such as tartar sauce or a simple aioli.
– Garnish with additional parsley or green onions for a pop of color and freshness.
These Maryland crab cakes no filler are a delightful take on a seafood classic, bringing the pure flavor of crab to the forefront. They are perfect for any occasion, from a weeknight dinner to a celebratory meal with loved ones. Give this recipe a try and savor the taste of the sea in every delicious bite!
