Maryland Crab Cakes

Maryland Crab Cakes are all about the crab. They are loaded with lump pieces of crab, very little filler so the crab taste shines.

When it comes to crab cakes, some of them can be, how do we say, a little more filler and a lot less crab. But not Maryland Crab Cakes. No no, Maryland style crab cakes are loaded with lump crab pieces and very little filler.

They are a crab lovers dream and are surprisingly easy to make! With just a few tips, you’ll be making crab cakes delicious enough to rival any restaurant.

First let’s talk about what ingredients you’re going to need:

What ingredients do you need to make Maryland Crab Cakes?

• LUMP CRAB MEAT: Skip the stuff in the can. For this recipe you’ll want to use the lump crab meat you can find at the seafood counter. It will have bigger pieces and will taste fresher than the canned counter part. As for variety, you can use any kind you like: Blue crab is traditional for Maryland but Dungeness Crab also makes fantastic crab cakes.
• PANKO: Panko bread crumbs are the only filler in these crab cakes. And use just enough to hold them together. Start with 1/2 cup and if they aren’t holding together enough you may need to add 1/4 cup more.
• MAYONNAISE/EGG: Both of these act as binding agents. If you’re worried about tasting the mayo don’t be, you can’t really taste it .
• WORCESTERSHIRE SAUCE: Adds a deeper umami flavor to dishes and I love it in crab cakes.
• LEMON JUICE: Adds acidity to balance the flavors.
• OLD BAY SEASONING: I just love Old Bay Seasoning with my seafood dishes and crab cakes are no exception.
• DIJON MUSTARD: Added flavor
• PARSLEY: Adds freshness

Step by Step Photos and Instructions:

• STEP #1: In a small bowl whisk together mayonnaise, dijon, Worcestershire, Old Bay Seasoning, lemon juice, egg and parsley.
• STEP #2: Add the crab meat and panko. Gently fold them in. Be careful not to break up the crab, you want full pieces of crab in each bite.
• STEP #3: Scoop about 1/2 cup of mixture into rounds on a parchment lined baking sheet. Refrigerate for at least 1 hour to let them set.
• STEP #4: Lightly coat a skillet with oil and heat over medium high heat. Add crab cakes and cook 2 – 3 minutes per side or until golden brown and cooked through. Serve hot.

Tips for making the best Maryland Crab Cakes:

Tip #1: Do not skip the chilling part! Not much is holding the crab cakes together. The chilling helps them stay together better.

Tip #2: Using an ice cream scoop with a trigger helps create uniform crab cakes.

Tip #3: Don’t use too much oil when cooking them. You want just enough to coat the bottom of the pan so that they don’t stick.

Tip #4: If you try to turn them too early, they might break. I’d wait at least 2 minutes before trying to turn them. If they start to break wait another minute or so.

What sauce is best with crab cakes?

This is a hotly debated topic! Everyone has their favorites. Of course my Homemade Tartar Sauce Recipe is always a good option with seafood. These crab cakes would also be fab with cocktail sauce or garlic aioli.

Whatever you do, don’t forget the lemon! It’s a must.

Need side dishes to serve along side these Maryland Crab Cakes? Try these to round out the meal:

• Garlic Rice Recipe
• Salad with Homemade Caesar Dressing
• Roasted Red Potatoes
• Dill Green Beans

Want more seafood recipes? Here are some of my most popular!

• Lemon Caper Salmon
• Fried Cod Recipe
• Coconut Prawns
• Salt and Pepper Calamari