Crab Cakes with Chesapeake Bay Mayo is a delectable and iconic dish that pays tribute to the abundance of seafood found in the Chesapeake Bay region. These golden and flavorful crab cakes are made with fresh lump crab meat, seasoned with herbs and spices, and served alongside a tangy and creamy Chesapeake Bay Mayo. The recipe captures the essence of the Chesapeake Bay’s rich culinary heritage, where crabbing is a way of life and crab cakes are a beloved delicacy. Whether enjoyed as an appetizer, a main course, or as a part of a seafood feast, Crab Cakes with Chesapeake Bay Mayo offers a taste of the Chesapeake Bay’s bountiful flavors and coastal charm.

Crab cakes have a long and storied history in the Chesapeake Bay region, where the blue crab is king. The Chesapeake Bay, located on the East Coast of the United States, is known for its pristine waters and abundant seafood, including the prized blue crab. The tradition of crabbing and crab cakes dates back generations and has become an integral part of the local culture and cuisine.

The foundation of a good crab cake lies in the quality and freshness of the crab meat. Lump crab meat, known for its sweet and delicate flavor, is the preferred choice for crafting the perfect crab cake. The meat is carefully picked from the blue crab’s claws and body, ensuring that any shell fragments are removed to provide a smooth and enjoyable texture.

To create the Crab Cakes with Chesapeake Bay Mayo, the lump crab meat is combined with a mixture of breadcrumbs, mayonnaise, and a blend of herbs and spices. The breadcrumbs serve as a binder, holding the crab cakes together while adding a subtle crunch. The mayonnaise contributes to the richness and moistness of the crab cakes, allowing them to stay tender and succulent during cooking. A combination of Old Bay seasoning, Dijon mustard, Worcestershire sauce, and fresh herbs like parsley or chives elevates the flavors and adds a touch of Chesapeake Bay’s signature taste.

Once the crab cake mixture is prepared, it is shaped into patties and gently pan-fried until golden brown and crispy on the outside while remaining soft and delicate on the inside. The result is a delightful combination of flavors and textures that highlight the natural sweetness of the crab meat.

To accompany the crab cakes, Chesapeake Bay Mayo is served as a tangy and creamy dipping sauce. This sauce combines mayonnaise, Old Bay seasoning, lemon juice, and other optional ingredients like Dijon mustard and Worcestershire sauce. The Chesapeake Bay Mayo adds a burst of flavor to the crab cakes, enhancing the overall experience.

PREP: 20 MIN. + CHILLING

COOK: 10 MIN./BATCH

MAKES: 16 CRAB CAKES

INGREDIENTS

FOR THE CRAB CAKES:

• 1 pound lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh parsley or chives, finely chopped
• Salt and black pepper to taste
• Vegetable oil for frying

FOR THE CHESAPEAKE BAY MAYO:

• 1/2 cup mayonnaise
• 1 tablespoon Old Bay seasoning
• 1 tablespoon lemon juice
• Optional: 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce

INSTRUCTIONS

PREPARING THE CRAB CAKES:

1. In a large bowl, gently pick through the lump crab meat to remove any shells or cartilage.
2. In a separate bowl, combine the breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley or chives, salt, and black pepper. Mix well.
3. Add the lump crab meat to the breadcrumb mixture, gently folding it in to avoid breaking up the lumps.
4. Shape the crab cake mixture into patties, approximately 1/2 to 3/4 inch thick.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Carefully place the crab cakes into the hot oil and cook for about 3-4 minutes per side, or until they turn golden brown and crispy. Flip them gently to avoid crumbling.
7. Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.

PREPARING THE CHESAPEAKE BAY MAYO:

1. In a small bowl, whisk together the mayonnaise, Old Bay seasoning, lemon juice, and optional ingredients like Dijon mustard and Worcestershire sauce.
2. Taste the Chesapeake Bay Mayo and adjust the seasoning if desired, adding more Old Bay seasoning or lemon juice according to personal preference.

SERVING THE CRAB CAKES:

1. Arrange the cooked crab cakes on a serving platter.
2. Serve the Crab Cakes with the Chesapeake Bay Mayo on the side for dipping or drizzle the mayo over the crab cakes.
3. Garnish with additional fresh parsley or chives, if desired.

NOTES:

• Crab Cakes with Chesapeake Bay Mayo are a true taste of the Chesapeake Bay’s culinary heritage. The tender and flavorful crab cakes, combined with the tangy and creamy Chesapeake Bay Mayo, offer a delightful seafood experience. Whether enjoyed as a standout appetizer or as a main course, these crab cakes celebrate the bounty of the Chesapeake Bay and its beloved blue crab.