Description

Classic golden-brown Maryland Crab Cakes featuring jumbo lump crab meat with minimal fillers, served alongside a refreshing Avocado and Corn Salad. This elegant yet approachable dish balances rich seafood flavor with bright, fresh produce for a perfect meal that showcases authentic Chesapeake Bay cuisine.

Ingredients

For the Maryland Crab Cakes:
1 pound jumbo lump crab meat (preferably from Maryland blue crabs)
¼ cup mayonnaise (Duke’s recommended for authentic flavor)
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay seasoning
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Juice of half a lemon
½ cup panko breadcrumbs (divided: ¼ cup for mixture, ¼ cup for coating)
2 tablespoons unsalted butter
2 tablespoons olive oil
For the Avocado and Corn Salad:
2 ripe avocados, diced
2 cups fresh corn kernels (from approximately 3 ears)
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Gently inspect the crab meat on a clean white plate, removing any shell fragments without breaking up the prized lumps. In a large bowl, whisk together mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, Old Bay seasoning, black pepper, and lemon juice until smooth. Fold in the parsley and ¼ cup of panko breadcrumbs. Finally, add the crab meat and fold with a rubber spatula using a gentle lifting motion to preserve the lumps.
With clean, slightly dampened hands, divide the mixture into 6 equal portions. Shape each portion into a round cake about 3 inches in diameter and 1 inch thick. Avoid compacting too firmly—they should just barely hold together. Place the remaining ¼ cup panko on a plate and lightly press both sides of each cake into the crumbs for a delicate coating.
Place the formed crab cakes on a parchment-lined baking sheet and cover loosely with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld and help the cakes maintain their shape during cooking.
While the crab cakes chill, prepare the salad. If using fresh corn, blanch the corn cobs in boiling water for 2 minutes, then shock in ice water before cutting off the kernels. In a large bowl, combine the diced avocados, corn kernels, cherry tomatoes, red onion, cilantro, and jalapeño (if using). In a small bowl, whisk together lime juice, olive oil, salt, and pepper, then gently fold this dressing into the salad ingredients.
Heat butter and olive oil in a large skillet over medium heat until the butter stops foaming. Carefully place the crab cakes in the skillet, giving them plenty of space. Cook until the bottom side is golden brown, about 4-5 minutes. Using a thin spatula, gently flip each cake and cook for another 4 minutes until golden brown and heated through to 145°F.
Arrange the Maryland Crab Cakes on plates alongside generous portions of the avocado and corn salad. Garnish with lemon wedges, additional chopped herbs, and a light drizzle of high-quality olive oil. Serve immediately.

Notes

For the most authentic Maryland Crab Cakes, use the highest quality jumbo lump crab meat you can find.
Handle the crab mixture as little as possible to maintain those beautiful lumps of crab meat.
The crab cakes can be formed up to 24 hours ahead and refrigerated until ready to cook.
For a gluten-free version, replace panko with crushed gluten-free crackers or almond flour.
The avocado and corn salad is best made fresh, but all components except the avocado can be prepared up to 8 hours ahead.

Prep Time: 25 minutes + Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pan-Fried
Cuisine: American/Maryland

Nutrition

Serving Size: 1 crab cake with portion of salad
Calories: 385
Sugar: 3g
Sodium: 520mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 22g
Cholesterol: 125mg

Keywords: Maryland Crab Cakes, Jumbo Lump Crab, Chesapeake Bay, Avocado Corn Salad, Seafood Recipe, Old Bay Seasoning, Summer Dinner, Gluten-Free Option, Healthy Seafood, Fresh Crab