Maryland Crab Cakes with Maryland Chesapeake Bay Infused Olive Oil

Fresh lump crab, buttery breadcrumbs, sharp Dijon, bright parsley, and a gentle hit of lemon come together in these golden crab cakes, while Maryland Chesapeake Bay Infused Olive Oil Blend brings Old Bay, celery, mustard, and classic Chesapeake spice into every savory bite. They feel right at home for a cozy family dinner, a seafood-forward weekend supper, or an easy entertaining plate that still feels special.

Garden Infuzions

Maryland Crab Cakes with Maryland Chesapeake Bay Infused Olive Oil

Golden Maryland crab cakes with tender lump crab, crisp breadcrumbs, fresh parsley, and the Chesapeake Bay spice character of Garden Infuzions Maryland Chesapeake Bay Infused Olive Oil Blend, made for a comforting seafood supper or a festive table.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound lump crab meat picked over for shells
• 1/2 cup plain breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon juice
• 1 tablespoon Maryland Chesapeake Bay Infused Olive Oil Blend
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Lemon wedges for serving

Equipment

• 1 Large mixing bowl For combining the crab cake mixture
• 1 whisk For blending the binder ingredients
• 1 Large skillet For pan-searing the crab cakes
• 1 Spatula For turning the cakes carefully
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, parsley, lemon juice, Maryland Chesapeake Bay Infused Olive Oil Blend, Worcestershire sauce, salt, and black pepper until smooth.
2. 2. Add the breadcrumbs and fold them in until evenly moistened.
3. 3. Gently fold in the lump crab meat, keeping the pieces as intact as possible.
4. 4. Cover the bowl and chill the mixture for 15 minutes so it firms up a bit.
5. 5. Shape the mixture into 8 crab cakes, pressing just enough for them to hold together.
6. 6. Heat the butter and olive oil in a large skillet over medium heat until the butter melts and the pan looks glossy.
7. 7. Cook the crab cakes for 3 to 4 minutes per side, turning carefully, until the outside is deep golden and the centers are heated through.
8. 8. Transfer to a platter, add lemon wedges, and serve warm.

Notes

Use fresh lump crab meat when possible and handle it gently so the cakes stay tender. If the mixture feels loose, add a small extra sprinkle of breadcrumbs and chill it a few more minutes before shaping. Keep the heat at medium so the exterior browns without scorching. For appetizer portions, make 12 smaller cakes and reduce the cook time slightly.

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Recipe Tips

Chill the crab mixture before shaping so the cakes hold together better in the pan. Use a gentle hand when mixing so the crab stays in nice, visible pieces. A thin layer of olive oil in the skillet helps the outside turn evenly golden.

Serving Suggestions

Serve these crab cakes with lemon wedges, a simple green salad, coleslaw, roasted potatoes, or soft sandwich rolls. They also make a lovely centerpiece with corn, tomatoes, or a creamy dipping sauce on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven so the crust stays crisp instead of going soggy.

Variations

Add finely diced bell pepper for extra color, swap in crushed butter crackers for part of the breadcrumbs, or shape the mixture into smaller appetizer cakes for a party tray. You can also tuck the cakes into slider buns for a casual seafood sandwich.

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