Cakes de Caranguejo Estilo Maryland
Delicious Maryland-style crab cakes made with tender crab meat, creamy mayonnaise, and a hint of Dijon mustard, perfect for family gatherings and picnics.
Ingredients
Crab Cake Mixture
- 500 g shredded crab meat Sweet and juicy flavor base.
- 0.5 cup creamy mayonnaise Adds richness.
- 1 large egg Binds the ingredients together.
- 0.25 cup finely chopped onion For aromatic sharpness.
- 1 teaspoon Dijon mustard Adds a subtle kick.
- 1 tablespoon lemon juice Brightens flavors.
- 1 teaspoon cayenne pepper Optional, for a spicy touch.
- 0.5 cup panko breadcrumbs For crispy texture.
- 0.25 cup freshly chopped parsley Adds freshness and color.
- 2 tablespoons melted butter For frying the cakes.
- to taste salt and black pepper For seasoning.
Instructions
Preparation
- In a large mixing bowl, combine the shredded crab meat, creamy mayonnaise, egg, chopped onion, Dijon mustard, lemon juice, and cayenne pepper (if using). Mix gently to keep the crab intact.
- Fold in the panko breadcrumbs and freshly chopped parsley until well integrated.
- With wet hands, take small portions of the mixture and shape them into patties, flattening them slightly.
Cooking
- Heat a large skillet over medium heat and add the melted butter.
- Once the butter is hot, add the crab cakes to the skillet. Cook for 3 to 4 minutes on each side until golden brown and crispy.
- Remove the cakes from the skillet and let them drain on a plate lined with paper towels.
Notes
Chill the crab mixture for at least 30 minutes before forming the cakes for better cohesion. Substitute panko with crushed crackers or cornmeal for crunchier texture, and consider adding spices like Old Bay seasoning or garlic powder for enhanced flavor.