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Maryland Crab Cakes

Juicy Maryland Crab Cakes That Will Wow Your Taste Buds

Enjoy the authentic flavor of Maryland Crab Cakes - a seafood delight with fresh crab meat.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 6 cakes
Course: Main Dishes
Cuisine: American, Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Mixture
  • 1 pound fresh jumbo lump crab meat Use high-quality fresh crab from the Atlantic coast for optimal taste.
  • 1 large egg A large egg is essential; omit for vegan variations.
  • ½ cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 tablespoon Dijon mustard Yellow mustard can be used as a substitute for mildness.
  • 1 tablespoon Worcestershire sauce Use vegan Worcestershire sauce for a plant-based alternative.
  • 1 tablespoon lemon juice Extra lemon wedges can be served for added freshness.
  • 1 tablespoon Old Bay seasoning Adjust to taste or use a homemade blend of celery salt, black pepper, and paprika.
  • ¼ cup cracker crumbs Make your own from saltines or use panko bread crumbs as an alternative.
  • 2 tablespoons fresh parsley Substitute with chives or omit if not desired.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Plastic wrap

Method
 

Step-by-Step Instructions for Maryland Crab Cakes
  1. In a large mixing bowl, whisk together ½ cup of mayonnaise, 1 large egg, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Old Bay seasoning, and the juice of 1 lemon. Ensure the mixture is smooth and creamy as you combine these ingredients.
  2. Gently fold in 1 pound of fresh jumbo lump crab meat into the mayonnaise mixture, being cautious not to break the crab lumps. After the crab is well incorporated, sprinkle in ¼ cup of cracker crumbs and mix lightly until just combined.
  3. Cover the crab mixture with plastic wrap or a lid and refrigerate for at least 30 minutes.
  4. While the crab mixture is chilling, preheat your oven to 400°F (200°C).
  5. Once chilled, divide the crab mixture into six equal portions. Shape each portion into a slightly flattened round cake, about ¾ inch thick.
  6. Place the formed crab cakes on a parchment-lined baking sheet, evenly spaced apart. Bake in the preheated oven for 15-18 minutes, or until the crab cakes are golden brown and reach an internal temperature of 165°F.
  7. Remove the Maryland Crab Cakes from the oven and let them cool for a few minutes. Serve warm with tartar or cocktail sauce, and garnish with freshly squeezed lemon wedges.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Always choose fresh crab meat from trusted sources, avoiding canned options from Asia for the best flavor. Don't skip chilling the mixture for at least 30 minutes; this step is crucial for helping the cakes hold their shape during baking.

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