MARYLAND CRAB CAKES

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning, but the most flavor comes from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

I’ve been debating publishing our favorite crab cakes recipe on my blog because I was nervous there wouldn’t be enough crab aficionados reading this! But after asking readers on Instagram if you/they want the recipe, the response was a loud YES.

So here we go!

I’ve lived in Maryland for half my life and say with 100% honesty that crab cakes are as essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food; it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. I’m really proud of it and am so excited to share these Maryland crab cakes with you!

Why You’ll Love This Recipe

Crab cakes make a wonderful main dish or even a sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you always have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too!

Kitchen Equipment You’ll Need

• Large bowl
• Whisk
• Rubber spatula or large spoon
• Measuring cups and spoons
• Rimmed baking sheet
• Silicone baking mat or nonstick spray
• Oven

Ingredients

• 1 large egg
• 1/4 cup (60g) mayonnaise
• 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
• 1 teaspoon fresh lemon juice, plus more for serving
• 1/8 teaspoon salt
• 1 pound fresh lump crab meat
• 2/3 cup Saltine cracker crumbs (about 14 crackers)
• Optional: 2 Tablespoons (30g) melted salted or unsalted butter

Step-by-step Instructions

1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Tips for Success

• Be gentle when mixing the crab meat to retain its texture.
• Refrigerate the mixture before shaping to help the cakes hold together.
• Opt for baking over sautéing for plumper cakes.

Additional Tips or Variations

For a spicier kick, increase the Old Bay seasoning to 1 and 1/2 teaspoons. You can also add a dash of hot sauce to the mixture for extra heat.

Nutritional Highlights (Per Serving)

Each serving contains a rich source of protein and a good amount of essential nutrients from the crab meat.

Frequently Asked Questions (FAQ)

Can I use canned crab meat? Fresh lump crab meat is recommended for the best flavor and texture, but canned can work in a pinch.

How do I store leftovers? Store any leftover crab cakes in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

Conclusion

These Maryland Crab Cakes are a true taste of the Chesapeake Bay, bringing a bit of Maryland tradition right to your kitchen. I hope you give this recipe a try and find it as delightful as we do. Don’t forget to share your experiences and any variations you try out in the comments below!