The Perfect Maryland Crab Cake Recipe You Need to Try

A Maryland crab cake recipe is more than just a dish—it’s a way of life in our family. Cracking open Maryland blue crabs and savoring crab cakes isn’t just a meal—it’s a cherished tradition. Each summer, we make it a mission to visit every crab shack on our list, from hidden gems in the neighborhood to the iconic spots along the Eastern Shore. There’s nothing quite like the feeling of picking crabs with a view of the bay, the salty breeze in your hair, and the sand beneath your feet—it’s a tradition we wouldn’t trade for anything.

What Are Crab Cakes?

Crab cakes are a classic seafood dish made with tender, flaky crab meat, blended with breadcrumbs, eggs, and flavorful seasonings. Originating from the coastal regions of the United States, particularly Maryland, they are a staple in seafood cuisine. While Maryland-style crab cakes are known for their minimal filler and bold Old Bay seasoning, other variations include different spices, herbs, and cooking methods, making them adaptable to various tastes.

The Secret to Perfect Crab Cakes

Making crab cakes is not only delicious but also much easier than handling steamed blue crabs or live steamers at home. The key is using fresh lump crabmeat, which you can find in the seafood department. Look for fresh-off-the-boat crab stored in plastic containers on ice. Though expensive, a pound is enough for six generous cakes or twelve mini ones.

To get the best results, avoid shelf-stable canned crab meat as its additives can affect the taste and texture. If fresh crabmeat isn’t available, opt for refrigerated brands like Phillip’s, which are readily available year-round. For a budget-friendly alternative, try making salmon cakes when crab is out of season. Pair your cakes with tartar sauce, lemon wedges, or even a tangy cocktail sauce to bring out their flavor.

Step-by-Step Instructions for Perfect Crab Cakes

Step 1

Start by combining eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl. Mix well to combine, ensuring the flavors blend evenly. This forms the flavorful base for the crab cakes.

Step 2

Next, add the crab meat and check for hard, sharp cartilage. Mix in panko and gently fold the mixture until combined, being careful not to shred the crab meat. This keeps the texture intact for the perfect bite.

Step 3

Shape into six large crab cakes (about ½ cup each) and place them on a baking sheet. Cover and refrigerate for at least one hour—an important step to help the cakes set properly before cooking.

Step 4

Preheat a large nonstick pan over medium heat and coat with oil. Make sure the oil is hot enough for even cooking, as this sets the stage for golden perfection.

Step 5

Carefully place the crab cakes in the pan and cook until golden brown, about three to five minutes per side. Flip gently to maintain their shape and ensure even cooking.

Step 6

Flip and cook three to five minutes more, or until golden brown and cooked through. Be cautious, as the oil may splatter, but the result is worth the effort—a crispy, flavorful crab cake.

Common Mistakes to Avoid

• Overpowering the Crab Flavor: Avoid using too much seasoning or filler, which can mask the delicate taste of crab meat.
• Using Low-Quality Crab Meat: For the best flavor, opt for fresh or high-quality canned lump crab meat rather than imitation crab.
• Overmixing the Mixture: Stirring the ingredients too much can break down the crab chunks, resulting in mushy cakes.
• Skipping Refrigeration: Always chill the patties before cooking to help them hold their shape during frying or baking.
• Improper Cooking Temperature: Cook crab cakes over medium heat to ensure they’re golden brown on the outside and properly cooked inside.

What to Serve with Crab Cakes

This crab cake recipe pairs perfectly with tartar sauce, remoulade, or a refreshing dill sauce for dipping. These flavors complement the crab’s richness and elevate the meal into a delightful experience. Whether you’re hosting or enjoying a casual dinner, these pairings never fail to impress.

Also read: oreo-cheesecake-bars

Make the Tartar Sauce

Combine mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl. Whisk well, then cover and chill until you’re ready to serve. This quick and tangy sauce adds a zesty balance to the crab cakes.

How to Store Crab Cakes

To store leftover crab cakes, place them in an airtight container and keep them in the refrigerator for up to four days. When ready to enjoy, reheat them on the stove to bring back their crispy texture and fresh flavor.

Can You Freeze Crab Cakes?

Yes! You can keep crab cakes longer by freezing them for up to six months. Make sure they are stored properly to preserve their flavor and texture. This is a great option if you want to enjoy them later without compromising quality.

How Long to Cook Crab Cakes

Using a skillet on medium heat, cook the crab cakes until they are fully cooked and golden brown. This usually takes about five to six minutes on each side, totaling ten to twelve minutes. Perfect timing ensures a crispy outside and a tender center.

Cooking Methods for Crab Cakes

Method 1: Pan Frying

For a golden brown and crispy outside, pan frying is the go-to method. Start by slightly flattening the patties so they cook evenly and the center heats through. Use butter or a neutral oil and fry each side for about three to five minutes. If they become too brown, simply reduce the heat. Larger patties may require more time, but the result is well worth the effort.

Method 2: Baking

To bake crab cakes, preheat the oven to four hundred degrees. Lightly spray a baking tray with non-stick cooking spray and arrange the patties. Bake for approximately thirteen to fifteen minutes, keeping an eye on the bottom to prevent them from becoming too crispy. Optionally, flip halfway through and ensure the internal temperature reaches one hundred sixty degrees Fahrenheit for proper doneness. Larger patties may require more cooking time for perfect results.

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Now that you know how to make delicious crab cakes, it’s time to put your skills to the test! Try out the recipe, experiment with variations, and create your own signature crab cakes. Don’t forget to share your creations with friends and family, or post them on social media using #HomemadeCrabCakes. For more easy and tasty seafood recipes, subscribe to our newsletter or follow us for updates!

FAQS

1. What makes a Maryland crab cake different?
   A Maryland crab cake uses fresh lump crabmeat with minimal filler, focusing on the natural, sweet flavor.
2. What are the ingredients in a crab cake?
   Common ingredients include lump crabmeat, eggs, mayonnaise, Dijon mustard, Old Bay seasoning, panko, and fresh herbs.
3. Is it better to bake or fry crab cakes?
   Both methods work, but frying gives a crispy outside, while baking is a healthier option with less oil.
4. Why is Maryland famous for crab cakes?
   Maryland is known for its blue crabs from Chesapeake Bay, making its crab cakes a regional specialty with rich flavor and tradition.

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Maryland crab cake recipe The Maryland crab cake recipe uses fresh lump crabmeat, Old Bay seasoning, and minimal filler to highlight the crab’s natural flavor. It’s a crispy, golden seafood classic served with tartar sauce or lemon wedges. Course: Lunch, Main Course Cuisine: American Prep Time: 23m Cook Time: 12m Total Time: 38m Resting Time: 3m Servings: 5 – Mixing Bowl – Whisk – Baking sheet – Nonstick pan – Spatula – Measuring cups – 1 large  egg – ¼ 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 – ⅛ teaspoon salt – 1 pound (454g) fresh lump crab meat – ⅔ cup(41g) saltine cracker crumbs (about 17–18 2-inch crackers) – optional: 2 Tablespoons (30g) melted salted or unsalted butter 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 silicone 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 top 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. Freezing Instructions: You can freeze the portioned unbaked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10–15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25–30 minutes. Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat. Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4-cup portions. For mini crab cakes, divide into 24 2-Tablespoon-size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned. calories 198