Maryland Crab Cakes

Why You’ll Love This Recipe

Maryland Crab Cakes are a classic seafood dish known for their rich, savory flavor and minimal filler, allowing the sweet, delicate taste of lump crab meat to shine. These golden-brown cakes are crisp on the outside and tender inside, making them a perfect appetizer or main course. They’re easy to prepare, deliciously satisfying, and bring a taste of the Chesapeake Bay to your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lump crab meatmayonnaiseDijon mustardWorcestershire sauceOld Bay seasoningeggparsley (fresh and finely chopped)lemon juicebreadcrumbs (panko or crushed saltines)vegetable oil or butter (for frying)

directions

Gently pick through the crab meat to remove any shell fragments, being careful not to break up the lumps.

In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, and lemon juice.

Add the crab meat and breadcrumbs to the mixture, folding gently until just combined. Avoid over-mixing.

Form the mixture into 6-8 crab cakes, about ½ to ¾ inch thick.

Place the crab cakes on a baking sheet, cover, and refrigerate for at least 30 minutes to help them hold their shape.

Heat oil or butter in a skillet over medium heat.

Fry the crab cakes for 3-4 minutes on each side or until golden brown and heated through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve with lemon wedges and your favorite dipping sauce.

Servings and timing

This recipe yields 6-8 crab cakes.Preparation time: 15 minutesChill time: 30 minutesCooking time: 8-10 minutesTotal time: 55 minutes

Variations

Use jumbo lump crab meat for an even more luxurious texture.

Add a pinch of cayenne pepper or hot sauce for a spicy kick.

Serve with a dollop of remoulade, tartar sauce, or a squeeze of fresh lemon juice.

Try baking the crab cakes at 400°F (200°C) for 12-15 minutes as a lighter alternative.

Substitute parsley with chives or green onions for a different flavor profile.

storage/reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over medium heat or in a 350°F oven until warmed through.To freeze, place uncooked cakes on a tray until firm, then transfer to a freezer bag. Thaw before cooking.

FAQs

Can I use canned crab meat?

Fresh is best for flavor and texture, but high-quality canned or refrigerated crab meat can work in a pinch.

Why do my crab cakes fall apart?

Make sure to chill the cakes before frying and avoid overmixing the ingredients.

Do I have to use breadcrumbs?

Breadcrumbs help bind the cakes. You can use crushed crackers or gluten-free breadcrumbs as alternatives.

Can I bake instead of fry?

Yes, baking at 400°F for 12-15 minutes yields a healthier option with less oil.

What is the best crab meat to use?

Lump or jumbo lump crab meat offers the best texture and flavor for traditional Maryland-style cakes.

Can I make them ahead?

Yes, form and refrigerate the cakes up to a day in advance before cooking.

Are Maryland crab cakes spicy?

Not typically, but you can add spice with cayenne or hot sauce if desired.

What sides go well with crab cakes?

Coleslaw, roasted vegetables, corn on the cob, or a simple green salad are great choices.

Can I make mini crab cakes?

Absolutely—just adjust cooking time to about 2-3 minutes per side.

Are these kid-friendly?

Yes, especially when served with a mild dipping sauce and no added heat.

Conclusion

Maryland Crab Cakes bring together simple ingredients and bold flavor in a dish that’s both elegant and comforting. Whether served as an appetizer, sandwich filling, or main entrée, these crab cakes are sure to impress. Perfect for seafood lovers and special occasions alike, they offer a taste of the coast no matter where you are.

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