Once you get the perfect Maryland Crab cake to your door, it’s important to make sure you treat it with the care it deserves. There is so much that goes into the process of creating our famous crab cakes, from the crabbers on the boat, to our culinary team, and straight to your door, we want to make that process enjoyable for you.
Most restaurants stick to two main methods of preparing crab cakes – broiled and fried. But when you are cooking in the comfort of your home, what’s the best way? You’re looking to feed the family, or make sure that date night is extra special. The pressure is high, what to do? Stick to this tried and true method for the perfect Maryland meal – Pan Seared Crab Cakes. Grab your favorite pan, (bonus points for non-stick or cast iron) some nice oil and butter, a handy spatula and you’re ready to fry.
To start with this recipe, you want to make sure that your Jimmy’s Crab Cake, no matter the size, is refrigerated and cold. The cake being cold will help everything stay together, which is no small task when you are dealing with all meat and no filler!
- Jimmy’s Famous Crab Cake(s)
- 1 Frying Pan
- 2 Tbs Butter
- 1 Tbs Olive Oil
- 1 Spatula
- If frozen, allow you crab cake to thaw fully in the refrigerator
- Remove crab cake from packaging over sink or bowl and gently squeeze excess water out while reshaping your crab cake to the perfect ball
- Heat your frying pan over medium heat
- Add butter and olive oil to pan once warm
- Once the butter is melted, gently place you crab cake in the pan (feel free to do more than 1 at a time but DO NOT over crowd the pan)
- Press the cake into the pan with your spatula to flatten out the cake to around ¾-1 inch thick
- Fry for 3-4 minutes until golden brown
- Carefully flip your crab cake and cook for 3-4 minutes until golden brown
- Remove crab cake from the pan
- Plate with your favorite sides and serve with your favorite sauce