Why You’ll Love Maryland Crab Cakes Recipe
- Made with real lump crab meat for authentic seafood flavor.
- Crispy golden edges with a tender, flavorful center.
- Uses simple ingredients that highlight the natural sweetness of crab.
- Includes a quick homemade tartar sauce that pairs perfectly with the crab cakes.
- Easy to prepare ahead of time and cook when ready.
- A classic Maryland-style recipe that brings restaurant-quality flavor home.
- Perfect for entertaining, special occasions, or a delicious seafood meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large eggs
- 2 1/2 tablespoons mayonnaise
- 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
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 pound lump crab meat
- 1/2 cup panko breadcrumbs
- Vegetable or canola oil, for cooking
For the quick tartar sauce:
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1 to 2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Directions
- Line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Mix until well combined.
- Add the lump crab meat and panko breadcrumbs. Gently fold the mixture together with a rubber spatula until just combined, being careful not to break apart the crab.
- Check the crab meat carefully for any pieces of hard cartilage before shaping the mixture.
- Form the mixture into 6 crab cakes, each about 1/2 cup in size, and place them on the prepared baking sheet.
- Cover and refrigerate the crab cakes for at least 1 hour to help them firm up and hold their shape.
- Heat a large nonstick pan over medium heat and add enough oil to coat the surface.
- Once the oil is hot, add the crab cakes and cook for 3 to 5 minutes per side, or until golden brown and heated through.
- Carefully remove the crab cakes from the pan and serve warm with the homemade tartar sauce.
For the quick tartar sauce:
- In a small bowl, whisk together the mayonnaise, pickle relish, Dijon mustard, red onion, and lemon juice.
- Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate until ready to serve.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 40 minutes
Variations
- Use a combination of lump crab meat and backfin crab meat for a different texture.
- Add a pinch of cayenne pepper for a little extra heat.
- Replace panko with crushed crackers for a more traditional-style crab cake.
- Add chopped green onions for extra flavor.
- Mix in a little fresh dill for a brighter herbal taste.
- Bake the crab cakes instead of pan-frying for a lighter preparation.
- Serve with cocktail sauce, remoulade, or a simple lemon butter sauce instead of tartar sauce.
Storage/Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat with a small amount of oil until heated through and crisp again. They can also be reheated in the oven at 375°F until warmed.
For longer storage, freeze cooked crab cakes in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Store the tartar sauce separately in the refrigerator and use within a few days.
FAQs
What type of crab meat is best for Maryland crab cakes?
Lump crab meat is ideal because it provides large, tender pieces of crab while maintaining a delicate texture.
Why do crab cakes need to be refrigerated before cooking?
Chilling helps the crab cakes firm up, making them easier to cook without falling apart.
Can I make crab cakes ahead of time?
Yes. You can shape the crab cakes several hours ahead and keep them covered in the refrigerator until ready to cook.
Can I bake Maryland crab cakes instead of frying them?
Yes. Baking is a great option if you prefer a lighter cooking method. Bake until golden and heated through.
How do I keep crab cakes from falling apart?
Avoid overmixing the crab mixture and make sure the cakes are properly chilled before cooking.
Can I use imitation crab meat?
For authentic Maryland crab cakes, real crab meat is recommended. Imitation crab will produce a different flavor and texture.
What can I serve with crab cakes?
Crab cakes pair well with salads, roasted vegetables, coleslaw, fries, or a fresh side of vegetables.
Can I freeze homemade crab cakes?
Yes. Cooked crab cakes can be frozen for up to 3 months when stored properly.
What is Old Bay seasoning?
Old Bay is a classic seafood seasoning blend that adds a savory combination of herbs and spices commonly used in Maryland-style seafood dishes.
Can I use another breadcrumb instead of panko?
Yes. Regular breadcrumbs, crushed crackers, or seasoned breadcrumbs can be used as substitutes.
Conclusion
Maryland Crab Cakes are a timeless seafood dish that highlights the natural sweetness of lump crab meat with classic seasonings and a crisp golden finish. With a simple preparation method and a flavorful homemade tartar sauce, this recipe brings the taste of a coastal favorite straight to your kitchen. Whether served as an appetizer or the main course, these crab cakes are sure to impress seafood lovers.
Maryland Crab Cakes
These classic Maryland crab cakes are packed with sweet lump crab meat, Old Bay seasoning, and fresh herbs, then pan-fried until golden brown. Serve them warm with a quick homemade tartar sauce for a delicious seafood meal.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Maryland
Ingredients
- 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 flat-leaf parsley
- 1 lb lump crab meat
- 1/2 cup panko
- Vegetable or canola oil, for cooking
- 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 to 2 tablespoons lemon juice, to taste, from 1 lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Mix well.
- Add the crab meat and panko. Gently fold the mixture together with a rubber spatula until just combined, being careful not to break apart the crab meat.
- Shape the mixture into 6 crab cakes, about 1/2 cup each, and place them on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set.
- Preheat a large nonstick pan over medium heat and coat with oil.
- When the oil is hot, cook the crab cakes until golden brown, about 3 to 5 minutes per side.
- Prepare the tartar sauce by whisking together mayonnaise, sweet pickle relish, Dijon mustard, red onion, and lemon juice in a small bowl.
- Season the tartar sauce with salt and pepper to taste, then cover and chill until ready to serve.
- Serve the warm crab cakes with the tartar sauce.
Notes
- Check lump crab meat carefully and remove any hard cartilage before mixing.
- Chilling the shaped crab cakes helps them hold together while cooking.
- Use high-quality mayonnaise for the best flavor in both the crab cakes and tartar sauce.
- Serve with lemon wedges, salad, or roasted vegetables for a complete meal.
- Store leftover crab cakes covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crab cake with tartar sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg
