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maryland crab cakes


  • Author: Isabella Hayes
  • Total Time: 55 minutes
  • Yield: 6 crab cakes 1x

Description

πŸ¦€ 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

Scale

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 450Β°F (232Β°C). Line a rimmed baking sheet with foil or a silicone mat and grease it lightly. Using a Β½-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