MARYLAND STYLE CRAB CAKES

Maryland crab cakes are known for their big chunks of crab, light seasoning, and minimal filler. Unlike other versions, these aren’t overly bready or dense—they’re moist, flavorful, and gently held together with just enough binder to keep things intact without overpowering the sweet, delicate crab meat.

This recipe has all the essentials: lump crab, Old Bay seasoning, a little mayo and mustard, and a crisp pan-seared finish. Serve with lemon wedges, tartar sauce, or a light salad—and you’ve got something seriously special.

Why You’ll Love This Recipe

• Authentic flavor – true Maryland style, with jumbo lump crab as the star
• Golden and crispy outside, tender inside
• Perfectly seasoned with Old Bay and fresh lemon
• Minimal filler – just enough to bind, not mask the crab
• Great for dinner parties, holidays, or fancy-but-easy dinners

Prep Time and Servings

• Prep Time: 15 minutes
• Chill Time: 30–60 minutes (for best results)
• Cook Time: 10–12 minutes
• Total Time: 1 hour 15 minutes (mostly hands-off)
• Servings: 6 (makes about 6 medium crab cakes)

Nutrition (per crab cake):
Calories: ~220 | Protein: 20g | Carbs: 6g | Fat: 13g

Ingredients

• 1 pound jumbo lump crab meat (fresh or pasteurized)
• ⅓ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley (optional)
• ½ cup panko breadcrumbs (plus extra for coating, optional)
• 2 tablespoons butter + 1 tablespoon oil for frying

Ingredient Notes

• Jumbo lump crab: The most important part. Use the freshest quality you can find, and gently pick through to remove any shell bits.
• Mayonnaise: Keeps the cakes moist without being heavy.
• Old Bay seasoning: A must for that signature Maryland flavor.
• Breadcrumbs: Just enough to hold things together—don’t overdo it.
• Egg: Acts as the glue, helping everything hold without weighing it down.

Step-by-Step Instructions

1. Mix the binder

In a large bowl, whisk together:

• Mayonnaise
• Egg
• Dijon mustard
• Worcestershire sauce
• Lemon juice
• Old Bay seasoning
• Chopped parsley (if using)

2. Fold in the crab

• Gently fold in the crab meat and panko using a rubber spatula or your hands.
• Be careful not to break up the big crab pieces.
• The mixture should hold together but still feel loose—not dry or stiff.

3. Shape and chill

• Form into 6 equal-sized patties (about ¾-inch thick).
• Place on a plate or baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes (up to overnight).

Chilling helps them firm up and stay together during cooking.

4. Cook the crab cakes

Pan-seared method (recommended):

• Heat 2 tablespoons butter and 1 tablespoon oil in a skillet over medium heat.
• Add crab cakes and cook for 4–5 minutes per side, or until golden brown and heated through.
• Don’t crowd the pan—cook in batches if needed.

Optional oven method:

• Preheat oven to 425°F.
• Place crab cakes on a parchment-lined baking sheet.
• Bake for 12–15 minutes, flipping halfway through, until golden and firm.

How to Serve

• With lemon wedges and tartar sauce
• Over a salad with avocado and citrus vinaigrette
• On brioche buns as crab cake sandwiches with lettuce and slaw
• With roasted potatoes and green beans for a full dinner
• Mini-sized as an elegant appetizer

Tips for Success

1. Use fresh or high-quality pasteurized lump crab for the best texture.
2. Don’t overmix – you want to keep those beautiful chunks of crab whole.
3. Chill the cakes – this is the key to keeping them from falling apart.
4. Use a mix of butter and oil for pan-frying – flavor and golden color!
5. Don’t press down on them while cooking – let them sear and develop that crust naturally.

Recipe Variations

• Spicy: Add a dash of hot sauce or cayenne to the mix.
• Gluten-free: Use gluten-free breadcrumbs.
• Baked & broiled: Bake until golden, then broil for 1–2 minutes for crispiness.
• Saucy: Serve with remoulade, spicy aioli, or a lemon herb yogurt sauce.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze uncooked or cooked crab cakes for up to 2 months.
• Reheat: Bake at 375°F for 10 minutes, or reheat in a skillet until warmed through.

FAQ

Can I use canned crab?
Fresh or pasteurized refrigerated crab is best. Canned crab can work in a pinch, but the texture won’t be as luxurious.

Can I make them ahead?
Absolutely! Prep and shape them the day before, then cook just before serving.

How do I keep them from falling apart?
Chill them well, don’t use too much filler, and flip gently with a thin spatula.

Can I make mini crab cakes?
Yes—just reduce cook time to 2–3 minutes per side. Perfect for appetizers!

Conclusion

These Maryland-Style Crab Cakes are the real deal—crisp-edged, crab-packed, and impossibly good. They’re fancy enough to impress, but easy enough for a weeknight dinner. Whether you’re serving them at a backyard seafood boil or for a cozy date night at home, they’re sure to disappear fast.

Pro tip: Double the batch—you’ll be glad you did.

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