Maryland crabcakes

Maryland crabcakes

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(4 ratings)

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Cooking time

Prep: 35 mins Cook: 15 mins

Skill level

For the keen cook

Servings

Serves 6

Smart enough for a dinner party

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
693
protein
18g
carbs
11g
fat
63g
saturates
31g
fibre
0g
sugar
4g
salt
2.18g

Ingredients

  • 50g mayonnaise
  • 1 egg
  • ½ tbsp Old Bay seasoning (optional)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • juice 1½ lemons
  • handful chopped parsley
  • 500g white crabmeat
  • 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
  • 5 tbsp olive oil

For the butter sauce

  • 350ml white wine
  • 3 shallots, diced
  • 1 sprig thyme
  • 1 bay leaf
  • 3 tbsp extra-thick double cream
  • 300g butter, cut into small cubes
  • juice 1 lemon

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Method

  1. To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
  2. Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
  3. To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
  4. To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

Recipe from Good Food magazine, June 2006

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Comments

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stevenperkins's picture
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Terrible - I ended up with a thin, pale goop that wouldn't keep together as a cake in any way. A disappointing waste of money and ingredients, and far from the standard I expect from this site.

simmo13's picture
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I agree with Nigel Slater and used all the meat (white and brown) of some dressed crabs from our local fishmonger, Panko crumbs, chilled the mixture before and after making the cakes, added a dash of tabasco to the mix. Results were fantastic, some guests (big shellfish fans) said they were the crabbiest tasting crabcakes they'd ever eaten.

zakksmum's picture

I use old bay but its very similar to 'seasonal all' which I believe is made by Schwartz.

nuffinbuttrouble's picture
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By the way, Nigella says that old bay seasoning can be substituted by half salt, half paprika, jusy in case thats of use to anyone

nuffinbuttrouble's picture
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Lovely. i made miny cakes so they didn't need to go in the oven, just fried them for three mins on each side. I couldn't get old bay seasoning either so just left it out and seasoned the mix with a little salt and plenty of pepper.

katyrouth's picture
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Delicious way to bulk up (expensive) crab. I can't find Old Bay seasoning so use paprika with a little cumin and coriander in, which seems to work!

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