Maryland Crab Cakes smell like home, warm, buttery, and a little briny from the crab. Maryland Crab Cakes are perfect when you want a cozy dinner that feels special but is simple to make. This recipe gives you big crab flavor, a golden crust, and soft, flaky centers. If you enjoy family comfort food (or treats like Boston cream pie cupcakes), these crab cakes will sit well at your table and bring everyone together.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes with simple steps.
- Family Favorite: Mild, sweet crab meat and a crunchy crust please kids and adults.
- Budget-Friendly: Uses a small amount of binder so crab stays the star.
- Crowd-Pleasing: Makes a helpful batch for weeknights or a casual get-together.
This recipe stands out because it keeps lumps of crab meat whole and uses a light binder so the crab flavor shines through. It’s warm and comforting, like a bowl of your favorite soup or a plate that brings back good family dinners. Try it when you want food that tastes like care and quiet satisfaction.
Ingredients
For the crab cakes:
- 1 pound lump crab meat, picked over for shells
- 1 large egg, beaten
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs (plus extra for coating)
For cooking:
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (canola or vegetable)
Helpful notes:
- Use lump crab for big sweet bites. If using canned crab, drain well.
- Panko gives a light, crispy crust; regular breadcrumbs work but are denser.
How to Make Maryland Crab Cakes:
- Prep: Pat the crab meat dry with paper towels. Beat the egg in a bowl, then stir in mayonnaise, Dijon, Worcestershire, Old Bay, parsley, salt, and pepper.
- Tip: Dry crab meat means less soggy mix and a firmer cake.
- Combine: Gently fold the crab meat into the egg mixture. Add 1/2 cup panko and stir just until the mix holds together. Do not overwork — you want big lumps.
- Why it matters: Overmixing breaks the lumps and makes rubbery cakes.
- Form: Shape the mixture into 8 small patties or 4 large cakes. Lightly press an extra sprinkle of panko on the outside for a crisp crust. Place patties on a tray and chill in the fridge for 20 minutes.
- Tip: Chilling helps the cakes hold their shape when cooking.
- Heat: Heat butter and oil in a large skillet over medium heat until the butter foams. Add cakes without crowding the pan. Cook 3–4 minutes per side until golden brown. Finish in a 350°F (175°C) oven for 5 minutes if needed to heat through.
- Why it matters: Butter browns for flavor; oil raises the smoke point so the coating crisps.
- Rest: Transfer to a plate lined with paper towels and let rest 2 minutes. Serve warm.
- Tip: A quick squeeze of lemon brightens the crab and cuts the richness.
How to Serve Maryland Crab Cakes:
- On a warm plate with lemon wedges and a simple tartar sauce or remoulade.
- Over a bed of mixed greens or buttered corn for a light meal.
- As sliders on toasted buns with crisp lettuce and pickles for a family-friendly sandwich.
How to Store Maryland Crab Cakes:
- Fridge: Place cooled crab cakes in an airtight container for up to 2 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet over low heat until warmed through.
- Freezer: Freeze uncooked patties on a tray until firm, then bag them for up to 2 months. Cook from frozen, adding a few extra minutes per side.
- Reheat tip: Use the oven or a skillet to keep the crust crisp — microwaving makes them soggy.
Tips to Make Maryland Crab Cakes:
- Use the best crab you can find; flavor depends on quality.
- Keep the mix gentle—big lumps of crab give the best texture.
- Chill cakes before cooking to help them hold shape.
- Toast panko lightly before adding for extra crunchy, nutty flavor.
- Taste the binder mixture before adding crab to check seasoning.
Variation (if any):
- Gluten-free: Substitute gluten-free panko or crushed rice crackers for the panko.
- Lighter option: Use Greek yogurt instead of mayonnaise and pan-sear in a nonstick skillet with a light spray of oil.
FAQs
Can I use canned crab meat?
Yes. Use lump canned crab and drain it very well. Pat it dry to remove excess moisture so your cakes don’t fall apart or become soggy.
What if my cakes fall apart while frying?
Chill the formed patties for at least 20 minutes so they firm up. Also, don’t flip them too early—wait until the bottom is golden and set before turning.
Can I make the crab cakes ahead?
Yes. Form and chill them up to a day ahead, or freeze uncooked patties. Cook from chilled or frozen, adding a few minutes to cooking time if frozen.
Conclusion
These Maryland Crab Cakes bring simple, real crab flavor to your table with a golden, buttery crust and soft, flaky inside. They feel like family: warm, filling, and easy to share. For more techniques and a slightly different take, check out Maryland’s Best Crab Cakes (Little Filler) – Sally’s Baking and this hearty version from Best Crab Cake Recipe – Big on Crab, Light on Filler. Please leave a comment and a star rating if you tried this recipe, and share it on Pinterest or Facebook so others can enjoy it too. What twist did you try? Let us know below!
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Maryland Crab Cakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Maryland Crab Cakes are a warm and buttery dish featuring big crab flavor, a golden crust, and soft, flaky centers, perfect for cozy dinners.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1 large egg, beaten
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs (plus extra for coating)
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (canola or vegetable)
Instructions
- Pat the crab meat dry with paper towels. Beat the egg in a bowl, then stir in mayonnaise, Dijon, Worcestershire, Old Bay, parsley, salt, and pepper.
- Gently fold the crab meat into the egg mixture. Add 1/2 cup panko and stir just until the mix holds together.
- Shape the mixture into 8 small patties or 4 large cakes. Lightly press an extra sprinkle of panko on the outside for a crisp crust. Chill in the fridge for 20 minutes.
- Heat butter and oil in a large skillet over medium heat until the butter foams. Add cakes without crowding the pan. Cook 3–4 minutes per side until golden brown.
- Transfer to a plate lined with paper towels and let rest for 2 minutes. Serve warm.
Notes
Use lump crab for big sweet bites; chilling helps the cakes hold their shape when cooking. A quick squeeze of lemon brightens the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg