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–+ servings
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine, Seafood
Ingredients Equipment Method Notes

Ingredients
  

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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