Classic Maryland Crab Cakes

When it comes to seafood, it doesn’t get any better than classic Maryland crab cakes. What makes the Maryland variety so special, you ask? It’s a delightful combination of seasoning (Old Bay, which originated in Maryland), the traditional type of crab meat (Maryland blue crab), and the perfect ratio of breadcrumbs that bring out that amazing East Coast flavor.

The end result should be perfectly golden and crispy on the top and bottom, ready to be dunked into your fabulous homemade tartar sauce! While store-bought tartar sauce is an option, think twice before adding it to your shopping list. Making it yourself is super quick and easy, plus, you probably have all the ingredients on hand! Mayonnaise, lemon juice, and mustard make up the base of our sauce, but we also like to throw in some red onion and sweet pickle relish for extra texture and flavor. The result is a sauce that complements and enhances the tender, crispy cakes.

One of our favorite things about this recipe is that it brings back summertime memories of being at the beach with family and enjoying amazingly fresh seafood. Trust us, these classic crab cakes won’t disappoint! In fact, you’ll be craving them long after the last bite!

Why You’ll Love This Recipe

These Maryland crab cakes are a seafood lover’s dream. They’re easy to make, packed with flavor, and perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet night in, these crab cakes are sure to impress!

Kitchen Equipment You’ll Need

• Large bowl
• Baking sheet
• Parchment paper
• Plastic wrap
• Non-stick skillet
• Tablespoon or ice cream scoop

Ingredients

• 1 pound backfin or lump crab meat
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs or seasoned breadcrumbs
• 3 tablespoons mayonnaise
• 2 tablespoons fresh parsley, plus extra for garnish
• 2 teaspoons dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• Vegetable oil or unsalted butter, for frying
• Kosher salt and freshly ground pepper, to taste
• Lemon (wedges), garnish, optional

Tartar Sauce:

• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon red onion, minced
• 1 tablespoon sweet pickle relish
• 1 teaspoon dijon mustard

Step-by-Step Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together beaten eggs, mayonnaise, mustard, parsley, and Worcestershire sauce. Then mix in the Old Bay seasoning, salt, and pepper.
3. Add in crab meat and panko breadcrumbs, and gently fold into the egg mixture, ensuring not to shred the crab meat.
4. Using a tablespoon or ice cream scoop, form the mixture into 6 crab cakes and place them on the parchment-lined baking sheet.
5. Cover with plastic wrap and refrigerate for 1 hour, or until ready to cook.
6. Heat 2-3 tablespoons of canola oil or butter in a large non-stick skillet over medium-high heat and fry crab cakes, ensuring not to crowd them, for 3-5 minutes per side, or until golden brown and cooked through.
7. Repeat with the second batch of crab cakes if necessary, then serve immediately with tartar sauce and fresh lemon. Enjoy!

For Tartar Sauce: Mix all ingredients together until thoroughly incorporated, then chill until ready to serve.

Tips for Success

• Ensure the crab meat is fresh for the best flavor and texture.
• Chill the crab cakes before frying to help them hold their shape.
• A non-stick skillet is ideal for a perfect golden crust.

Additional Tips and Variations

• You can add a pinch of cayenne pepper for a spicy kick.
• Try using different herbs like dill or cilantro for a fresh twist.
• For a healthier version, bake the crab cakes in the oven at 400°F for 12-15 minutes, flipping halfway through.

Nutritional Highlights (Per Serving)

Each serving of crab cakes provides a rich source of protein and essential nutrients, while the homemade tartar sauce adds a delicious flavor without unnecessary additives.

Frequently Asked Questions (FAQ)

Can I use canned crab meat? Yes, but fresh crab meat is recommended for the best flavor and texture.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.

Can I freeze crab cakes? Yes, uncooked crab cakes can be frozen. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.

Conclusion

We hope you enjoy making and eating these classic Maryland crab cakes as much as we do. They are a true seafood delight that captures the essence of the East Coast. Give this recipe a try, and don’t forget to share your experiences and any tweaks you made along the way. Happy cooking!