Maryland Style Crab Cakes

These crab cakes follow the Maryland philosophy: maximum crab, minimum filler. Two pounds of crab meat gets mixed with minced red and yellow bell peppers, celery, red onion, and a touch of jalapeno, bound with egg, mayo, and just enough breadcrumbs to hold everything in a cake. The crab is the star, and the binding knows to stay in the background.

The cooking method is pan-sear first, oven-finish second. A quick sear in butter and oil gives each cake a golden, crispy bottom, then five minutes in a hot oven cooks them through without flipping and risking a collapse. This is how you get crab cakes that hold together with a gorgeous crust.

The Dijon mustard cream sauce is worth every minute: shallots and white wine reduce by three-quarters, then mustard and cream get stirred in and reduced to a velvety, tangy finish.

Chef Tips

• Handle the crab gently when mixing. You want visible lumps of crab in the finished cake, not a smooth paste.
• Use your hands to combine, not a spoon. Hands are gentler and you can feel when the mixture is just combined.
• Let the formed cakes chill for 30 minutes before cooking. Cold cakes hold together better in the hot pan.
• Don’t overbrown. A light golden sear is all you need. The oven handles the rest.

Variations

• Skip the mustard cream and serve with a classic remoulade or tartar sauce.
• Add Old Bay seasoning to the crab mixture for a more traditional Maryland flavor.
• Serve as sliders on small brioche buns with lettuce and a squeeze of lemon.