How To Make Maryland Crab Cakes
Pick through the crab meat to make sure you have removed all of the shells. Even if you are not picking your own crabs you need to go through the meat and pull out those little shards of crab shell.
Mix the egg, Mayonnaise, mustard and Worcestershire sauce together and pour over the crab meat. Gently combine the mixture with the crab meat with your hands or a rubber spatula, taking care not to break up the crab meat.
Add the salt, Old Bay and crushed saltine crackers to the crab meat and again gently mix together.
Next, use your hands or an ice cream scoop to gather a handful of the crab meat mixture. Gently shape into a ball and place it on a plate. Refrigerate the shaped crab cakes for one hour.
Broil crab cakes for about 10 minutes until the tops are golden brown.
You could also fry the crab cakes, but we have always preferred them broiled.
Serve with a lemon wedge and additional Old Bay.
If you have a chance to go to Maryland and pick crabs with the locals, on a deck with a cold beer, you should totally take advantage and go! The experience is as good as the crab meat. If you want to have that Maryland experience and eat delicious crab cakes, follow this Maryland crab cake recipe and enjoy!
So Since Real Crab Cakes Are Made Up Of Mostly Crab Meat
The quality of your crab will affect its flavor.
Now that you know the difference between fresh crab meat, canned crab meat and imitation crab meat, you can make an educated choice and what type to use for this recipe.
Also, now that you know Maryland crab cakes are made without bread crumbs and just a small amount of Saltines, you can see why starting with the best crab you can get is very important because thats where all the flavor comes from.
So thats really it in a nutshell. I hope that clears up any confusion you may have had about real Maryland vs. fake crab cakes.
Now you can confidently request Real Maryland crab cakes only please! or make your own!
Tips For The Best Cakes
- You want to gently form the crab mixture into cakes if you pack the mixture tightly, the cakes will be dense which is not desirable.
- Crab patties are best served immediately. Leftovers will stay fresh in the refrigerator for up to 2 days.
- If you prefer, you can cook your cakes in a pan to get a crispy, browned crust on both sides. Youll need to add more cracker crumbs if you go this route so that the mixture will be firmer. I prefer less filler and more crab which is why I bake them in the oven!
- This recipe uses saltine cracker crumbs as a binder which is fairly traditional, but you can also use buttery cracker crumbs or panko breadcrumbs.
Recommended Reading: Nothing Bundt Cakes Vegan Options
Real Maryland Crab Cakes
- 16ozfresh jumbo lump Maryland crab meat
- ¼tspOld Bay seasoning
Friday 3rd of September 2021
A dash of hot sauce sounds like a great add!
P Simon
Wednesday 1st of September 2021
There are a lot of different, almost the same Maryland crabcake recipes. Everyone has their own “special” version. Almost all have “Old Bay”. I’ve tried different versions the one I grew up on had broken up sliced bread. I now use panko, broken bread rarely crackers because you have to pulverize them because they are hard. Never made a crabcake I didn’t like. The main thing to me that determines the taste is the crabmeat itself.I prefer either jumbo lump,lump,backfin and even special or a mixture of any of these as long as it’s fresh.
Angela G.
Wednesday 1st of September 2021
I would agree with all of this! Best tasting crabs are also the ones you catch yourself. 🙂
Use Jumbo Lump Or Backfin Lump Crabmeat
So lump crabmeat is pretty expensive. That said, we really do believe that lump crabmeat makes the absolute best crab cake. It was hard for us to take out our wallet at first, but once we realized 1 pound of crabmeat can make 6 generously sized cakes or 24 mini crab balls we were sold.
Oh, and dont worry, nothing else called for in our recipe racks up the bill its just saltine crackers and a few extras you probably already have in your fridge.
Also Check: Nothing Bundt Cakes Gluten Free Ingredients
To Make These Crispy Baked Maryland Crab Cake You Will Need:
Tartar Sauce:
- cocktail sauce, for serving
- butter lettuce leaves, for serving
Start by making the tartar sauce first so it has time to chill and the flavors can meld.
In a medium mixing bowl, measure and add 1/4 cup mayo, 1/4 cup plain nonfat Greek yogurt, 1 tablespoon sweet pickle relish, 1 teaspoon dijon mustard, 1 tablespoon finely minced shallot, 2 teaspoons minced parsley and season with kosher salt and black pepper to taste.
Whisk well to combine.
Cover and refrigerate until ready to serve.
Theres one key rule when making Maryland Crab Cakes and that is to splurge on jumbo lump crab meat. However if you can only find lump or a combination of lump and backfin, youre fine to use those as well.
Why Jumbo Lump Crab Meat is best?
Jumbo lump crab meat is whole lumps of crab meat that is white in color and sweet in flavor. This meat comes from 2 mussels located in the body of the crab. Since this meat is considered premium, it tends to be more expensive. Expect to pay anywhere from $40-$50 per pound but is so worth it.
Other types of crab meat include:
Lump: is smaller pieces of lump crab. Its still sturdy body meat that can be used in crab cakes or salads.
Backfin: is flakey crab meat that is a mixture of the broken bits of lump crab and smaller pieces of body meat. While it can be used in crab cakes, back fin is also great in baked dishes and casseroles.
Whisk to combine.
Smells incredible already!
Use a rubber spatula to combine.
Bake at 450° for 12 minutes.
When Is Crab Season
In Maryland crab season usually starts in April and runs until December. However, if you are buying crab off-season and are wondering where it is coming from, it is more than likely coming from North Carolina and Louisiana.
Sometimes it might even come from oversees if theres a crab shortage or they arent in season but are in high demand.
The most traditional time to eat crab, aside from all the time, is June through August. When you get towards the end of crab season, you can usually pick some up at your local fish market for a good price!
You May Like: Ben And Jerry’s Wedding Cake Flavor
The Best Maryland Crab Cake Recipe
Our version of Maryland Crab Cakes includes a unique combination of both fresh lump crab meat and shredded crab meat. This creates crab cakes that are incredibly meaty and tender, and dont need as much extra filler to bind everything together. Not only does the egg act as a binder, but the shredded bits of crab also bind the larger chunks of meat together as well. Plus, using shredded crab helps to cut the cost a bit, so its a win-win!
Once fried or baked these impressive crab cakes are perfect for enjoying with any number of creamy, tangy dips. They are hearty enough to enjoy as a main course or can be served as a delicious appetizer or party snack. But whether you choose to share them with others is entirely up to you. *wink*
Best Maryland Crab Cake Recipe
Growing up in Maryland, I spent a lot of time at the beach, loving the feeling of the sand and water on my feet, the smell of fresh seafood, picking crabs, and of course, eating crab cakes!
When my family went to the beach, we either went out for crabs or ribs. Its like no other food existed during beach week. But french fries were always a part of any meal.
Truth be told, and youd never know it now, but I used to hate Old Bay Seasoning as a kid . I even went as far as to ask for my crabs to be washed because I thought they were soo spicy!
Fresh crabs can never truly be replaced, but do you really want to steam a huge blue crab in your kitchen? I dont think so and this Maryland crab cake recipe is going to get you so close than the crab shacks of Maryland.
Don’t Miss: Graduation Cakes At Sam’s Club
Cooking The Crab Cakes
Step seven
Heat the sauté pan on medium to medium-high heat, and once the pan heats up, add olive oil and once that heats up, place all the crab cakes in the pan and sauté them for 4 minutes on each side, until they are golden-brown.
Once they are done, I arrange the crab cakes on my long platter. I add some lemon wedges and dribble store bought horseradish aioli sauce on them.
If I have guests, I will serve these Maryland crab cakes in a stack with the horseradish aioli dribbled on top! It looks pretty impressive.
Time for a bite.
I hope you enjoyed this Maryland crab cake recipe.
And as always, may all your dishes be delish!
If youve tried this or any other recipe on the blog, Id love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on , , and to see more of my delicious food and delightful cocktails!
Tips For Making The Best Maryland Crab Cakes:
Tip #1: Do not skip the chilling part! Not much is holding the crab cakes together. The chilling helps them stay together better.
Tip #2: Using an ice cream scoop with a trigger helps create uniform crab cakes.
Tip #3: Dont use too much oil when cooking them. You want just enough to coat the bottom of the pan so that they dont stick.
Tip #4: If you try to turn them too early, they might break. Id wait at least 2 minutes before trying to turn them. If they start to break wait another minute or so.
Recommended Reading: Sam’s Club Bakery Wedding Cakes
Broiling Crab Cakes Can Burn Them Quickly On The Outside While Leaving Them Cold On The Inside
Cricket Cake Afternoon Crumbs from afternooncrumbs.comFree Audible Podcast
We recommend frying crab cakes to give them a crisp outer layer while gradually warming the inside. They can be dry, tasteless, or have what some call a similarity to cornbread. I wanted a light, fluffy cake with a tender crumb. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. This simple crab cake recipe features old bay seasoning. Broiling crab cakes can burn them quickly on the outside while leaving them cold on the inside. People were taking so much you couldnt see their crab cake underneath it. Serve it as a tea cake by itself or use as a base for any other cakes that you want to make during a special occasion like birthday parties or festivals like christmas.an easy recipe for a simple, moist and delicious vanilla sponge cake.
Real Maryland Crab Cakes No Bread Crumbs
By Author Angela G.Posted on Last updated: August 18, 2021
Home » Recipes » Real Maryland Crab Cakes No Bread Crumbs
These crabs cakes are made with no bread crumbs, lots of real jumbo lump crab meat and some classic spices like Old Bay to zest things up.
These crabs cakes are made with no bread crumbs, lots of real jumbo lump crab meat and some classic spices like Old Bay to zest things up.
You May Like: Turtle Ice Cream Cake Recipes
Delicious Maryland Crab Cakes With Little Filler
The Maryland Crab Cake is the signature seafood dish of the state. It will also be a signature seafood dish of your home because this recipe is super simple and absolutely delicious.
After living near Washington D.C. for over two years, I can say with certainty my Maryland Crab Cake tastes just like I remember them, and my local friends have approved them. I have stayed true to its origin by using 100% jumbo lump crab meat, with very little filler and, of course, the Maryland staple, Old Bay Seasoning.
These Maryland Crab Cakes are perfect for an appetizer or the main entree. You can even make this recipe into a crab cake sandwich.
Personally, I love to serve the Maryland Crab Cakes as the star of the show with a lemon wedge on the side. One little squeeze of lemon juice is all thats needed to enhance the flavors and natural sweetness of the blue crab.
Get The Complete Perfect Maryland Crab Cakes Recipe Below Enjoy
For Stovetop Cooking: Set a large skillet over medium heat, and add the butter. Once melted, fry the crab cakes for 4-5 minutes per side, flipping once or twice, until golden-brown. You dont want to handle them too much or theyll be more likely to fall apart.
For Baked Crab Cakes: Preheat the oven to 450 degrees F. Melt the butter in a microwave-safe dish, and drizzle it around the crab cakes on the baking sheet. Bake for 10-12 minutes, flipping once after 5 minutes.
Transfer the cooked Maryland Crab Cakes to a plate. Serve warm with a sprinkle of fresh chopped dill or parsley.
Read Also: Nothing Bundt Cake White Chocolate Raspberry Calories
Homemade Maryland Crab Cakes Recipe
Posted on
This delicious classic recipe for homemade Maryland-style crab cakes is the perfect appetizer to serve up to your guests.
I am a seafood lover like no other. I want to eat it every single day, especially if Im on vacation somewhere near an ocean. If you want to try a few new seafood recipes then definitely make my Gravlax Recipe or Grilled Scallops.
How We Make Our Favorite Crab Cakes
With all of that comes a serious love for Maryland-style crab cakes. A great crab cake doesnt call for lots of ingredients, it has a ridiculous amount of sweet blue crabmeat and has very little filler.
One thing weve enjoyed experimenting over the last month or two has been this recipe. Living near the Chesapeake Bay means that our summer weekends are full of sunny days, cracking crabs, an abundance of sweet corn, Old Bay and the water. Its all incredibly exciting.
We love crab cakes and have finally settled on how to make them best. Here are our tips for making them:
Recommended Reading: Chi Chis Cornbread Recipe
Recipe Chef Notes + Tips
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
Crab cakes are most often eaten with a sauce or with greens.
The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.