Print

Maryland Crab Cakes

Maryland Crab Cakes
Print Recipe

Maryland Crab Cakes offer an authentic Chesapeake Bay seafood experience with golden, crispy exteriors and tender, flavorful lump crab meat inside. This easy recipe combines fresh crab with classic spices and binders for perfect crab cakes that can be fried or baked, perfect as appetizers or main dishes.

Ingredients

Scale

Primary Ingredients

  • 1 lb fresh lump crab meat (high-quality, minimal shells)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice, freshly squeezed
  • Salt and pepper, to taste

Binders and Coating

  • 1/2 cup breadcrumbs (panko, crackers, or gluten-free alternative)

For Cooking

  • Vegetable oil or clarified butter, for frying (or use baking option as preferred)

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat with mayonnaise, egg, Old Bay seasoning, Worcestershire sauce, yellow mustard, freshly chopped parsley, lemon juice, salt, and pepper. Be careful not to break up the crab meat too much to maintain the lumps.
  2. Add the Breadcrumbs: Gradually sprinkle in the breadcrumbs, folding gently until the mixture holds together well enough to form patties. Avoid adding too many breadcrumbs to prevent drying out the cakes; test with a small patty first.
  3. Shape the Crab Cakes: Divide the mixture into 6 to 8 equal portions and carefully form each into a round patty about 3 inches wide and 1 inch thick. Place the patties on a baking sheet or plate and refrigerate for 30 minutes to help them firm up.
  4. Cook the Crab Cakes: Heat vegetable oil or clarified butter in a large skillet over medium heat. Fry the crab cakes for 3 to 4 minutes per side until golden brown and crisp. Avoid overcrowding the pan to maintain even cooking.
  5. Drain and Serve: Remove crab cakes from the skillet and place on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce or garnish.

Notes

  • Use lump crab meat for the best texture and flavor.
  • Do not overmix the crab mixture to preserve lumps and lightness.
  • Refrigerate shaped crab cakes before cooking to help them hold together.
  • Maintain medium heat during frying to achieve a golden crust without burning.
  • Test seasoning by cooking a small patty first.
  • Serve with a squeeze of fresh lemon or tangy sauce for balance.

Nutrition

Keywords: Maryland Crab Cakes, Chesapeake Bay, crab meat, seafood appetizer, Old Bay seasoning, crab recipe, gluten-free crab cakes

Find it online: https://dishesbylina.com/maryland-crab-cakes/