Why You’ll Love This Maryland Crab Cakes
- Ease of preparation: This Maryland crab cakes recipe is simple and quick, requiring only a handful of ingredients and straightforward steps. With about 40 minutes of prep including chilling time you can have flavorful crab cakes ready in under an hour, perfect for busy cooks seeking a delicious meal without hassle.
- Health benefits: Rich in lean protein from fresh lump crab meat and low in unhealthy fats, these crab cakes offer nutritional advantages that support wellness. Crab meat provides essential vitamins and minerals like vitamin B12, zinc, and omega-3 fatty acids, making this dish both tasty and nourishing.
- Versatility: This recipe easily adapts to various dietary preferences. By substituting ingredients such as using gluten-free crackers or vegan mayo replacements, you can accommodate gluten-free, low-calorie, or plant-based diets without compromising the authentic Maryland crab cakes flavor.
- Distinctive flavor: The star of this dish is the sweet, delicate lump crab meat combined with classic seasonings like Old Bay and Dijon mustard, bound with mayonnaise and eggs to create a golden, crispy crust. The result is tender crab cakes bursting with authentic Maryland taste and satisfying texture.
Jump To
- 1. Why You’ll Love This Maryland Crab Cakes
- 2. Essential Ingredients for Maryland Crab Cakes
- 3. How to Prepare the Perfect Maryland Crab Cakes: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Maryland Crab Cakes
- 5. Mastering Maryland Crab Cakes: Advanced Tips and Variations
- 6. How to Store Maryland Crab Cakes: Best Practices
- 7. FAQs: Frequently Asked Questions About Maryland Crab Cakes
- 8. maryland crab cakes
Essential Ingredients for Maryland Crab Cakes
- 1 large egg – acts as a binder to hold the crab cakes together
- ¼ cup (60g) mayonnaise – adds moisture and richness
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried) – provides fresh herbal notes
- 2 teaspoons Dijon mustard – adds tangy depth to the flavor
- 2 teaspoons Worcestershire sauce – enhances savory complexity
- 1 teaspoon Old Bay seasoning (up to 1½ teaspoons for more spice) – classic Maryland crab cake seasoning
- 1 teaspoon fresh lemon juice, plus more for serving – brightens and balances flavors
- 1/8 teaspoon salt – balances the seasoning
- 1 pound (454g) fresh lump crab meat – essential for authentic crab cake taste and texture
- ⅔ cup (41g) saltine cracker crumbs (about 17–18 crackers) – adds structure and helps achieve crispy exterior
*Substitute: panko breadcrumbs for a lighter, crispier texture* - Optional: 2 tablespoons (30g) melted butter, salted or unsalted – for brushing on crab cakes before baking to enhance richness and browning
- Vegetable or canola oil – for pan-frying option
Special Dietary Options:
- Vegan: Use plant-based seafood alternatives like hearts of palm or jackfruit with vegan mayonnaise and flaxseed egg substitutes.
- Gluten-free: Replace saltine cracker crumbs with gluten-free crackers or breadcrumbs to keep the dish gluten-free.
- Low-calorie: Substitute mayonnaise with Greek yogurt or light mayo and reduce oil or butter used for cooking.
How to Prepare the Perfect Maryland Crab Cakes: Step-by-Step Guide
First Step: Gently Pick Through the Crab Meat
Carefully pick through the lump crab meat to remove any shells or cartilage. This step ensures your Maryland crab cakes have a delicate texture without unwanted crunchy bits.
Second Step: Prepare the Binding Mixture
In a large bowl, whisk together the egg, mayonnaise, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, and salt until well combined. This mixture will serve as the flavorful binder for your crab cakes.
Third Step: Fold in the Crab Meat and Cracker Crumbs
Gently fold the crab meat into the binding mixture to retain the lumps of crab. Then fold in the saltine cracker crumbs (or panko breadcrumbs). Avoid overmixing to keep the cakes light and tender.
Fourth Step: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to one day. Chilling helps the crab cakes hold together better when cooking.
Fifth Step: Shape the Crab Cakes
Preheat your oven to 450°F (232°C). Line a rimmed baking sheet with foil or a silicone mat and grease it lightly. Using a ½-cup measuring cup, gently form the crab mixture into six mounds without flattening to maintain thickness.
Sixth Step: Cook the Crab Cakes
Option A: Bake – Optional: brush the tops of the crab cakes with melted butter for extra flavor. Bake for 12 to 14 minutes until edges and tops turn lightly golden.
Option B: Pan-fry – Heat a thin layer of vegetable or canola oil in a nonstick skillet over medium heat. Cook crab cakes 3 to 5 minutes per side until golden brown and cooked through.
Final Step: Serve and Enjoy
Serve Maryland crab cakes warm with fresh lemon wedges and sauces like cocktail or tartar sauce. Accompany with side dishes such as coleslaw, steamed vegetables, or roasted potatoes for a complete meal.
| Step | Action | Time |
|---|---|---|
| 1 | Pick through crab meat | 5-10 minutes |
| 2 | Mix binding ingredients | 5 minutes |
| 3 | Fold in crab and crumbs | 5 minutes |
| 4 | Chill mixture | 30 minutes to 1 hour |
| 5 | Shape crab cakes | 10 minutes |
| 6 | Cook (bake or pan-fry) | 12-15 minutes |
Dietary Substitutions to Customize Your Maryland Crab Cakes
Protein and Main Component Alternatives
- Use canned crab meat for convenience or plant-based seafood alternatives like hearts of palm or jackfruit for vegan versions.
- Substitute with flaked cooked shrimp or lobster to vary the seafood flavor while maintaining a similar texture.
Vegetable, Sauce, and Seasoning Modifications
- Add diced bell peppers, scallions, or fresh herbs such as dill or parsley to add freshness and crunch.
- Experiment with different sauces like remoulade, tartar sauce, or spicy aioli to complement your crab cakes.
- Reduce salt or spice level as needed, or add a squeeze of fresh lemon for brightness.
Mastering Maryland Crab Cakes: Advanced Tips and Variations
- Pro cooking techniques: Use a blend of oil and butter for pan-frying to get a golden crust and richer flavor.
- Flavor variations: Incorporate roasted red peppers, jalapeños, or a pinch of curry powder into the mix for exciting twists.
- Presentation tips: Serve crab cakes on a bed of mixed greens or on toasted brioche buns, garnished with lemon zest or microgreens for visual appeal.
- Make-ahead options: Shape crab cakes in advance and freeze uncooked patties. Thaw them before frying or baking to save time.
How to Store Maryland Crab Cakes: Best Practices
Refrigeration
Store cooked Maryland crab cakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezing
Freeze uncooked crab cake patties individually on a tray, then transfer them to a freezer-safe bag. Freeze for up to 3 months. Cook directly from frozen or thaw overnight before cooking.
Reheating
Reheat crab cakes gently in a skillet over medium heat or in an oven to preserve the crispy exterior without drying them out.
Meal Prep Considerations
Make large batches of crab cake mixture and shape patties ahead of time. Freeze in portions for convenient, ready-to-cook meals throughout the week.
FAQs: Frequently Asked Questions About Maryland Crab Cakes
What type of crab meat should I use for authentic Maryland crab cakes?
The best crab meat for Maryland crab cakes is fresh lump crab meat, which offers large, tender pieces and a sweet flavor. You can also use a combination of lump and backfin meat to balance texture and flavor. Avoid canned crab meat, as it tends to be less flavorful and mushy, which affects the cake’s texture.
How do I keep Maryland crab cakes from falling apart while cooking?
To keep crab cakes from falling apart, gently fold crab meat with minimal filler like crushed saltine crackers or panko breadcrumbs. Use a small amount of binding ingredients such as mayonnaise and eggs. Refrigerate the shaped crab cakes for at least 30 minutes before cooking to help them firm up and hold together on the stove or in the oven.
Can I bake Maryland crab cakes instead of frying them?
Yes, baking Maryland crab cakes is a great alternative to frying. Preheat your oven to around 400°F (200°C), place the cakes on a greased baking sheet, and bake for about 12-15 minutes until golden brown. Baking helps retain moisture inside the cakes and is especially suited for thicker crab cakes that might break apart when pan-fried.
What are good side dishes to serve with Maryland crab cakes?
Traditional sides for Maryland crab cakes include lemon wedges, coleslaw, steamed vegetables, corn on the cob, baked or roasted potatoes, and simple green salads like Caesar salad. These sides complement the rich flavor of crab cakes without overpowering them, and tartar or cocktail sauce can be served for dipping.
How long can I store or freeze Maryland crab cakes?
Uncooked crab cakes can be stored in the refrigerator for up to 24 hours before cooking without losing their texture. For longer storage, freeze the uncooked cakes in a single layer for up to three months. You can also freeze cooked crab cakes; just let them cool fully before freezing and reheat them gently to preserve flavor and texture.
maryland crab cakes
- Total Time: 55 minutes
- Yield: 6 crab cakes 1x
Description
🦀 Maryland Crab Cakes deliver a tender, flavorful seafood experience with fresh lump crab meat and minimal fillers.
🍤 Combined with steak and shrimp stir fry, this recipe offers an irresistible surf and turf dinner with balanced protein and taste.
Ingredients
1 large egg for binding
1/4 cup mayonnaise for moisture and richness
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard for flavor
2 teaspoons Worcestershire sauce for flavor
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 pound fresh lump crab meat
2/3 cup saltine cracker crumbs for structure
2 tablespoons melted butter for brushing
Vegetable or canola oil
Instructions
First Step: Gently Pick Through the Crab MeatCarefully pick through the lump crab meat to remove any shells or cartilage. This step ensures your Maryland crab cakes have a delicate texture without unwanted crunchy bits.
Second Step: Prepare the Binding MixtureIn a large bowl, whisk together the egg, mayonnaise, chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, and salt until well combined. This mixture will serve as the flavorful binder for your crab cakes.
Third Step: Fold in the Crab Meat and Cracker CrumbsGently fold the crab meat into the binding mixture to retain the lumps of crab. Then fold in the saltine cracker crumbs (or panko breadcrumbs). Avoid overmixing to keep the cakes light and tender.
Fourth Step: Chill the MixtureCover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to one day. Chilling helps the crab cakes hold together better when cooking.
Fifth Step: Shape the Crab CakesPreheat your oven to 450°F (232°C). Line a rimmed baking sheet with foil or a silicone mat and grease it lightly. Using a ½-cup measuring cup, gently form the crab mixture into six mounds without flattening to maintain thickness.
Sixth Step: Cook the Crab CakesOption A: Bake – Optional: brush the tops of the crab cakes with melted butter for extra flavor. Bake for 12 to 14 minutes until edges and tops turn lightly golden.Option B: Pan-fry – Heat a thin layer of vegetable or canola oil in a nonstick skillet over medium heat. Cook crab cakes 3 to 5 minutes per side until golden brown and cooked through.
Final Step: Serve and EnjoyServe Maryland crab cakes warm with fresh lemon wedges and sauces like cocktail or tartar sauce. Accompany with side dishes such as coleslaw, steamed vegetables, or roasted potatoes for a complete meal.
Notes
❄️ Chill the crab cake mixture before shaping to help maintain structure.
🦞 Use fresh lump crab meat or a mixture of lump and backfin for the best texture and flavor.
🍞 Saltine cracker crumbs add excellent flavor and texture; panko can be substituted for a lighter crust.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 299 kcal
- Sugar: 1 g
- Sodium: 1141 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: Maryland Crab Cakes, Steak, Shrimp, Surf and Turf