Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning

From East Coast Seafood

Maryland Crab Cakes—Pan-Fried Crab Cakes with Old Bay Seasoning

Why This Recipe Works

Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our crab cakes r...

Why This Recipe Works

Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our crab cakes recipe because of their mild flavor—they don't overwhelm the flavor of the crab—and because they are easy to mix in. To get the crab cakes to hold together during cooking, we refrigerated them for as little as half an hour. The cold firmed up the cakes so that they fried into perfect plump rounds without falling apart.

Watch the Full Episode

East Coast SeafoodSeason 4, Ep. 404

How many times have you ordered clam chowder in a restaurant only to be served a thin, runny soup, or one so thick that a spoon can stand up in the bowl? And though the recipe should be relatively eas...