Maryland Crab Cake Recipe

Introduction

Maryland Crab Cakes are a classic coastal favorite, celebrated for their tender lumps of crab meat and flavorful seasoning. This recipe delivers perfectly baked, lightly crispy crab cakes that highlight fresh seafood with a subtle blend of spices.

Ingredients

• 1 lb jumbo lump crab meat (picked over, shells removed)
• ½ cup plain panko crumbs (or crushed saltine crackers)
• 6 Tablespoons mayonnaise
• 1 large egg
• 1 teaspoon yellow mustard
• 1 teaspoon lemon juice
• 1 teaspoon Old Bay (or J.O. seasoning)
• 1 ½ teaspoons finely minced fresh parsley (or 1 teaspoon dried)
• ¼ teaspoon table salt
• ¼ teaspoon ground black pepper
• 1 Tablespoon salted butter (cut into 8 pieces, plus additional for greasing pan)
• Tartar sauce (for serving, optional)

Instructions

1. Step 1: Lightly grease a rimmed baking sheet with butter and set it aside.
2. Step 2: In a large mixing bowl, whisk together mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
3. Step 3: Gently fold in the crab meat and panko crumbs using a spatula, taking care not to break up the lumps of crab meat.
4. Step 4: Using a heaping ⅓ cup scoop or measuring cup, portion the mixture into large scoops, packing lightly to help hold their shape. Transfer each scoop to the buttered baking sheet, spacing them at least 2 inches apart. Do not flatten the cakes.
5. Step 5: Place a small piece of butter on the top center of each crab cake.
6. Step 6: Cover the baking sheet tightly with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 24 hours, before baking.
7. Step 7: Preheat the oven to 450°F (230°C). Once fully preheated, remove the crab cakes from the refrigerator and discard the plastic wrap.
8. Step 8: Place the baking sheet on the center rack and bake for 8–10 minutes until the crab cakes are cooked through. For a browned exterior, switch the oven to broil and broil on high heat for 2 more minutes without moving the rack.

Tips & Variations

• Use lump crab meat for the best texture and flavor, and avoid mixing too vigorously to keep the lumps intact.
• Substitute panko crumbs with crushed saltine crackers for a slightly different crunch and flavor.
• Try adding a teaspoon of Dijon mustard or fresh lemon zest for an extra zing.
• Serve with tartar sauce or a squeeze of fresh lemon for added brightness.

Storage

Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through to keep the outside crispy. Uncooked crab cakes can be chilled, covered, for up to 24 hours before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Maryland Crab Cakes?

Yes, uncooked crab cakes can be frozen before baking. Place them on a lined baking sheet and freeze until solid, then transfer to a resealable freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What if my crab cakes fall apart?

If the crab cakes are not holding together, try packing the mixture more firmly when shaping and ensure enough binder like mayonnaise and crumbs are used. Chilling them before baking also helps maintain their shape.