Crab Cakes #2

Crab cakes built for a sandwich press might sound unconventional, but the results are smart and fast: even golden browning on top and bottom, no flipping, no skillet splatter, and triangular pockets that perfectly portion each cake.

This crab cake leans Maryland-style, with Old Bay seasoning doing the regional flavor work. A spoonful of French mustard (Dijon, essentially) adds sharpness, while Worcestershire sauce brings umami depth that complements the sweet crab without overpowering it.

Bread cubes (rather than panko or breadcrumbs) are the binder of choice in older Maryland recipes. They absorb the egg and seasonings, holding the cake together while staying tender, unlike denser crumbs that turn the cake heavy.

Don’t overmix. Folding ingredients together gently keeps the lump crab meat intact, which is exactly what makes a great crab cake great. Aggressive stirring shreds the crab into mush; gentle folding leaves identifiable chunks that tell you you’re eating real crab, not surimi.

Pro Tips

• Use lump or jumbo lump crab meat for the best texture. Backfin works but lacks the showy chunks.
• Pick through the crab carefully for shell fragments. Even “picked” crab can hide bits.
• Brush the press cooking surfaces well with butter for the cleanest release and best browning.
• Serve with lemon wedges, tartar sauce, or remoulade for dipping.

Variations

• Cook in a skillet over medium heat, 3 to 4 minutes per side, if you don’t have a sandwich press.
• Add 2 tablespoons of finely diced red bell pepper for color and crunch.
• Substitute crushed saltines for bread cubes for a classic crisp Chesapeake-style cake.
• Stir in fresh chopped parsley or chives at the end for herbal lift.