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Maryland Crab Cakes are a delightful culinary experience on the Eastern Shore. During the summer months, I often visit crab shacks and seafood restaurants with friends and family to savor these treats. The Chesapeake Bay provides a rich supply of crab meat, offering endless possibilities for crab-based recipes. If you’re from Maryland, you probably have a deep appreciation for crab cakes.
Chances are, you already have most of the ingredients for this recipe in your kitchen: breadcrumbs, eggs, mayonnaise, Worcestershire sauce, Old Bay Seasoning, tartar sauce, and honey. Simply add fresh jumbo lump crab meat from your local fish market for an outstanding result. For added flavor, serve the crab cakes with lemon wedges.
You likely have most of the ingredients needed for this recipe in your fridge and pantry: breadcrumbs, eggs, mayonnaise (the real kind), Worcestershire sauce, Old Bay Seasoning, some tartar sauce, and a touch of honey. All it takes is some delicious backfin lump crab meat (preferably fresh from your local fish market) to make them exceptional.
What Makes a Maryland-Style Crab Cake?
Maryland crab cakes are crafted from blue crab meat sourced from the Chesapeake Bay. These cakes have minimal filler, usually bread crumbs or crushed crackers. Additionally, a Maryland Crab Cake must feature old bay seasoning, a coveted product from the state. To enhance the flavor profile, lemon juice is often used in the mixing of the cake filling and as a finishing touch when serving the baked crab cakes.
Lump crab formed into cakes, ready to pan fry or broil
Handling Crab Meat:
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When you bring the jumbo lump crab meat home from the market, ensure they pack it with ice. Even if you’re only traveling a short distance, this seafood is delicate and can spoil quickly. Better safe than sorry.
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Once home, gently rinse the crab meat under cold water.
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While rinsing, carefully pick through the meat to remove any shells that the fishmonger may have missed.
Maryland Crab Cake Ingredients
First, gather all your ingredients to make this crab cake recipe. When buying backfin, we rely on our fishmonger to provide the freshest crab meat possible. Frozen crab meat just doesn’t measure up. Use only the finest ingredients.
Here’s what you’ll need:
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Jumbo lump backfin crab meat
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Sir Kensington’s mayonnaise
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Challah breadcrumbs
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Fresh parsley
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Salt and pepper
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Dry mustard
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Worcestershire sauce
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Old Bay Seasoning
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Eggs
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Butter
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Extra virgin olive oil
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Lemon juice
- Bee Inspired Honey
Maryland Crab Cakes right off the griddle
Making this Crab Cake Recipe
You'll be using your hands frequently for this recipe; it's simply more effective. Ensure they're clean before you begin. Once you've gathered all your ingredients, follow these steps to create the best crab cakes ever:
First: Check the crab meat for shells
This is a crucial step. You don't want anyone choking or getting hurt from shells. Some crab is "cleaner" than others, so don't assume anything. Carefully pick through the meat to preserve the shape of the lumps. After all, the lump is what defines a Maryland-style crab cake!
Second: Mix the crab cakes
Combine all ingredients except for the crab meat and butter. Add the crab and mix thoroughly with your hands. Once well-mixed (without losing the lump's shape), measure out 1/2 cup mounds and form 5-6 medium-sized crab cakes. For crab balls, measure 1 generous tablespoon and roll into a ball shape. Crab balls make perfect party "pick-up" food.
Note: If the mixture isn't sticking together well, adjust the bread crumbs as needed. I find that dipping my hand in bread crumbs and using what sticks is just enough to hold it all together. If the mixture is too dry, add a little mayo.
Third: Pan-fry the crab cakes
I prefer to pan-fry these cakes over medium-high heat using a butter and olive oil combination until they are golden brown on the outside. You can also choose to broil your crab cakes. Broiling requires more attention, and if you get distracted, you risk burning them. I prefer not to take that chance.
This is a rare fried recipe on this blog
That being said, we believe frying the crab cakes is essential; without the heat of a skillet, they won't achieve the golden crispy exterior we all love. You can also broil crab cakes if you prefer not to fry them, but they won't have the same golden appearance and crunch we expect from fried cakes. When pan-frying, we use both a little butter and a little olive oil, but you can always use just olive or coconut oil.
Make a Big Batch - They Go Fast!
What do you serve with these easy-to-make Maryland crab cakes?
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For a complete meal, serve these crab cakes with a fresh salad or seasonal grilled veggies.
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Make crab balls (miniature crab cakes) and serve as an appetizer with a side of Russian dressing.
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These cakes even make a perfect sandwich; just add one crab cake to a delicious brioche, top with a slice of tomato, lettuce, and a dollop of mayonnaise.
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In our video below, within the recipe card, we’ve served them with Honey Mustard Sauce.
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In many local restaurants, crab cakes are served with a side of shrimp cocktail sauce.
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Crab cakes are commonly served with tartar sauce.
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For added flavor, serve the crab cakes with lemon wedges.
Adapting this Easy Maryland Crab Cake Recipe
There are numerous ways to make these crab cakes your own. Try new seasonings or swap an ingredient for one of your favorites. We always encourage making kitchen time fun at Bee Inspired Honey House. Here are some ideas:
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Prepare the lump crab meat and form the cakes the night before; allowing them to set overnight will enhance their flavor.
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Instead of using mayonnaise and dry mustard, substitute with an equal amount of dijon mustard.
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Squeeze fresh lemon juice over the top and sprinkle with fresh parsley just before serving for a flavorful twist.
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Experiment with honey pairings when making these crab cakes for different flavors.
So. Darn. Good.
Whatever way you serve these crab cakes, you, your family, and your guests will fall in love at first bite. Watch our video below to see how easy it is to put this recipe together.
Enjoy these crab cakes with homemade honey mustard sauce.
Serve these crab cakes with our Southern Cornbread for a perfect pairing!
This Watermelon Feta Salad complements these crab cakes beautifully. A perfect summer pairing!
End the evening with a slice of Gluten-Free High Protein Cheesecake!
FAQs
Can you freeze crab meat?
Yes, you can freeze crab meat, but thawing it requires some care. Don't leave it in the freezer for more than a couple of weeks, especially if it's lump crab meat. The air spaces between the lumps can lead to freezer burn over time.
Can you freeze crab cakes?
Yes, you can, but they won’t be as tasty when thawed and reheated. It’s best to get fresh crab meat and enjoy freshly made crab cakes. For the best taste and texture, it's best to cook crab cakes fresh, whether you choose baking for plump and evenly cooked cakes or sautéing for a different texture.
How do you store crab cakes?
Store crab cakes in an airtight container in the refrigerator for up to two days. I place them on folded paper towels to absorb any oils and prevent them from becoming soggy.
How do you reheat crab cakes?
Preheat the oven to 325°F, cover a baking sheet with foil, and place the crab cakes in the oven for 10-15 minutes. Be cautious not to leave them in too long, as they can dry out and become chewy. Reheat until they are golden brown to ensure they are perfectly cooked.
