Maryland Crab Cakes Recipe

I’ve been debating publishing our favorite crab cakes recipe on my blog because I was nervous there wouldn’t be enough crab aficionados reading this! But after asking readers on Instagram if you/they want the recipe, the response was a loud YES.

So here we go!

I’ve lived in Maryland for half my life and say with 100% honesty that crab cakes are as essential as the air this state breathes. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food, it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. I’m really proud of it and am so excited to share these Maryland crab cakes with you!

This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

How to Make Maryland Crab Cakes
Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too!

• Whisk the flavors and binders together.
• Add the crab meat & filler.
• Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
• Refrigerate for 30 minutes: This is a key step in the recipe! Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
• Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.
• Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
• Bake: Bake the cakes on very high heat for about 12-14 minutes.

Baking vs Sautéing on Stove: Some cook crab cakes on the stove, but I heavily prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them at a high oven temperature. They cook very quickly and remain extra plump.

INGREDIENTS
FOR THE CRAB CAKES

• 2 large eggs
• 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• 1/2 cup panko
• canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1-1/2 tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1-2 tablespoons lemon juice, to taste
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS
FOR THE CRAB CAKES

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

FOR THE QUICK TARTAR SAUCE

1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
2. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
3. Note: The nutritional information is for the crab cakes only.

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