You don’t need to be from the Chesapeake to appreciate a Maryland-style crab cake. With a hint of Old Bay seasoning – which you can omit or substitute with seasoned salt or a pinch of cayenne for added kick– and fresh crab, you can’t go wrong serving these crab cakes for dinner.
If you’re a crab cake aficionado, then you know everyone has a preference, things like breadcrumbs vs. crackers in the filling, or sautéeing vs. baking vs. frying when you’re cooking. We wouldn’t turn down a crab cake made any of those ways, but this recipe gives instructions on the skillet and in the oven, depending on what you’d like.
To keep the crab cakes from falling apart while you’re cooking them, you’ll want to refrigerate them for a bit before cooking. Keep that prep time in mind when making these crab cakes, and you’ll be good to go.
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