Name: Maryland crabcakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Cuisine: American
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; 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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Maryland crabcakes

Maryland crabcakes

Good Food team

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Serves 6

A challenge

Prep: 35 mins

Cook: 15 mins

A star rating of 3.6 out of 5.6 ratingsRate

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Freezable (before frying if the crab is fresh)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal693
fat63g
saturates31g
carbs11g
sugars4g
fibre0g
protein18g
salt2.18g

Method

step 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.
step 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.
step 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.
step 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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A star rating of 3.6 out of 5.6 ratings

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