Appetizer: United States – New England (Maine) – Maine Crab Cakes

Serving Size: 8

Approximate Time

Prep 20 min

Cook 14 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) Jonah or Peekytoe lump crab meat, picked over for shells
- 3 tbsp (45 ml) mayonnaise
- 1 large egg, approx. 50 g, lightly beaten
- 1/3 cup (35 g) panko breadcrumbs, plus 1/2 cup (50 g) extra for coating
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Old Bay seasoning
- 1 tsp (2 g) finely grated lemon zest (about 1 lemon)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 2 scallions (green onions), thinly sliced (approx. 30 g)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or clarified butter, for frying
- Lemon aioli:
  - 1/2 cup (120 ml) mayonnaise
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tsp (2 g) lemon zest
  - 1 small garlic clove, minced (approx. 3 g)
  - 1/2 tsp (1 g) Old Bay seasoning
  - Salt and pepper to taste
- Lemon wedges, for serving

Instructions

Short Description:
Crisp-edged, tender crab cakes made with local Jonah or Peekytoe lump crab, lightly bound and pan-fried until golden, served with a bright lemon aioli for dipping. These are sized as shareable starters or small plates.

Regional Notes:
This Maine version uses local Jonah or Peekytoe lump crab for a sweet, briny flavor distinct from Chesapeake or Louisiana styles. Old Bay seasoning is used lightly (a New England marker here) and the cakes are commonly served with a lemon aioli rather than heavy remoulade—letting the crab flavor shine.

1. Make the lemon aioli: whisk together 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest, minced garlic, and 1/2 tsp (1 g) Old Bay; season with salt and pepper to taste. Chill while you prepare the crab cakes.
2. In a large bowl, combine 3 tbsp (45 ml) mayonnaise, the beaten egg, 1/3 cup (35 g) panko, 1 tbsp (15 ml) Dijon mustard, 1 tsp (5 ml) Worcestershire, 1 tsp (2 g) Old Bay, 1 tsp (2 g) lemon zest, 1 tbsp (15 ml) lemon juice, chopped parsley, sliced scallions, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Mix gently until just combined.
3. Fold in the crab meat carefully, preserving lumps; do not overmix — the mixture should hold together but remain chunky. Taste and adjust seasoning if needed.
4. Cover the bowl and refrigerate the mixture for 20–30 minutes to firm up, which helps the cakes hold their shape when frying.
5. Form the chilled mixture into eight 3/4–inch-thick patties (about 3 inches/7.5 cm wide). Lightly press each cake into the extra 1/2 cup (50 g) panko to coat the exterior.
6. Heat a large skillet over medium heat and add 3 tbsp (45 ml) vegetable oil or clarified butter. When the oil shimmers, add the crab cakes in a single layer, working in batches if necessary. Fry 3–4 minutes per side, until golden brown and heated through. Transfer to a paper towel–lined plate and keep warm.
7. Serve the Maine Crab Cakes hot with lemon aioli and lemon wedges alongside. Optional: garnish with a sprinkle of chopped parsley or an extra pinch of Old Bay.