Maryland Crab Cakes

These classic Maryland Crab Cakes are bursting with sweet, succulent lump crab meat and minimal filler, making them light, flavorful, and perfect for any occasion. With their crispy golden edges and tender, flaky centers, these crab cakes are the ultimate seafood delight. Whether you’re preparing a weeknight dinner or a show-stopping appetizer for a party, this recipe has you covered.

---

PIN FOR LATER!PIN FOR LATER!

Why You’ll Love This Recipe

• Authentic Maryland Flavor: Features Old Bay seasoning, a signature of Chesapeake Bay cuisine.
• Minimal Filler: Keeps the crab as the star of the dish.
• Healthy Preparation: Baked instead of fried, offering a lighter alternative.
• Versatile: Perfect as an appetizer, main course, or slider.

---

Preparation Phase

Essential Tools and Equipment

• Large mixing bowl – For combining ingredients without making a mess.
• Whisk and silicone spatula – A whisk ensures even mixing of wet ingredients, while a spatula gently folds in the crab meat.
• Rimmed baking sheet – Keeps the crab cakes contained and ensures even baking.
• Silicone baking mat or nonstick spray – Prevents sticking and makes cleanup a breeze.
• ½-cup measuring cup – For evenly portioned crab cakes.

Why These Tools Matter

Using the right tools ensures a smooth preparation process and optimal results. A silicone spatula, for example, prevents overmixing and helps preserve the delicate lump crab meat texture.

---

Preparation Tips

• Chill the mixture: Refrigerating the mixture before baking helps the crab cakes hold their shape.
• Handle crab meat gently: Overmixing can break up the lumps, resulting in less texture.
• Use fresh crab meat: Fresh lump crab meat delivers the best flavor.

---

Ingredients

For the Crab Cakes

• 1 large egg
• ¼ cup (60g) mayonnaise
• 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning (use up to 1½ teaspoons for extra spice)
• 1 teaspoon fresh lemon juice (plus more for serving)
• ⅛ teaspoon salt
• 1 pound (454g) fresh lump crab meat
• ⅔ cup (41g) saltine cracker crumbs (about 17–18 crackers)
• Optional: 2 tablespoons (30g) melted salted or unsalted butter

---

Step-by-Step Directions

1. Mix the Ingredients

• In a large mixing bowl, whisk together:
• 1 egg
• ¼ cup mayonnaise
• 1 tablespoon parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• ⅛ teaspoon salt

2. Fold in the Crab Meat and Cracker Crumbs

• Gently place 1 pound of lump crab meat on top of the mixture.
• Sprinkle ⅔ cup saltine cracker crumbs over the crab meat.
• Using a silicone spatula, carefully fold the mixture together. Avoid breaking up the lump crab meat.

3. Chill the Mixture

• Cover the bowl tightly with plastic wrap.
• Refrigerate for at least 30 minutes or up to 1 day. Chilling helps the crab cakes hold their shape.

4. Preheat the Oven

• Preheat the oven to 450°F (232°C).
• Grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.

5. Portion the Crab Cakes

• Using a ½-cup measuring cup, scoop out the mixture into 6 mounds on the baking sheet.
• Do not flatten the mounds. Use your hands or a spoon to gently compact each mound so it holds together.
• Optional: Brush the tops with 2 tablespoons of melted butter for extra flavor.

6. Bake the Crab Cakes

• Bake in the preheated oven for 12–14 minutes, or until the tops and edges are lightly browned.

7. Serve

• Drizzle the baked crab cakes with fresh lemon juice.
• Serve warm with your favorite condiments, like tartar sauce, cocktail sauce, or a squeeze of additional lemon.

---

Additional Tips for Success

• For appetizers or sliders, divide the mixture into smaller portions to make mini crab cakes.
• Adjust the seasoning to your taste. For a spicier kick, use up to 1½ teaspoons of Old Bay seasoning.
• Brush with butter before baking to achieve a golden, flavorful crust.

Serving Suggestions

Maryland crab cakes are versatile and can be served as a main dish, appetizer, or even in sliders. To elevate the dish, pair them with complementary sauces and sides:

• Serve each crab cake warm, drizzled with fresh lemon juice.
• Pair with classic seafood condiments such as:
• Tartar sauce – Creamy and tangy.
• Cocktail sauce – A zesty tomato-based option.
• Remoulade sauce – Adds a bold, slightly spicy flavor.

For a restaurant-quality presentation, garnish with a sprinkle of parsley and lemon wedges on the side.

---

PIN FOR LATER!

Common Mistakes to Avoid

1. Using too much filler:

• Stick to the recommended amount of saltine cracker crumbs to let the crab meat shine. Overusing filler can overwhelm the delicate crab flavor.

1. Skipping the chilling step:

• Chilling the mixture is essential for shaping the crab cakes and preventing them from falling apart during baking.

1. Overmixing the ingredients:

• Gently fold the crab meat into the mixture to maintain the lump texture, which is key for authentic Maryland crab cakes.

1. Overbaking the crab cakes:

• Keep an eye on the baking time to avoid drying out the crab cakes. They should be lightly browned and moist inside.

1. Using low-quality crab meat:

• Fresh lump crab meat is the star of the recipe. Avoid canned or imitation crab for the best results.

---

Side Dish Recommendations

These flavorful crab cakes pair wonderfully with a variety of sides. Here are eight perfect options to complete your meal:

1. Lemon Garlic Asparagus

• Roasted asparagus with a squeeze of lemon complements the light, tangy flavors of the crab cakes.

1. Coleslaw

• A creamy or tangy coleslaw balances the rich crab cakes with a refreshing crunch.

1. Roasted Potatoes

• Crispy, seasoned roasted potatoes are a hearty and satisfying side.

1. Steamed Green Beans

• Lightly steamed green beans drizzled with olive oil and a touch of salt provide a fresh and healthy accompaniment.

1. Corn on the Cob with Butter

• Sweet, buttery corn on the cob is a natural pairing with seafood dishes.

1. Fresh Garden Salad

• A simple mixed greens salad with a light vinaigrette keeps the meal fresh and balanced.

1. Garlic Bread or Dinner Rolls

• Warm, crusty bread is perfect for soaking up any leftover sauces or juices.

1. Creamy Macaroni and Cheese

• The rich, cheesy goodness of mac and cheese contrasts beautifully with the light texture of the crab cakes.

---

Pro Tip:

When serving Maryland crab cakes as an appetizer or finger food, consider mini crab cakes. These bite-sized portions are perfect for dipping into sauces and pair well with a platter of roasted vegetables or sliders for variety.

PIN FOR LATER!

Recipe Tips for Success

• Make Mini Crab Cakes: For appetizers or sliders, divide the mixture into smaller portions. Bake as instructed, but reduce the baking time to 8–10 minutes.
• Brush with Butter: For extra flavor and a golden crust, lightly brush the tops of the crab cakes with melted butter before baking.
• Boost the Spice: Add an extra ½ teaspoon of Old Bay seasoning if you prefer spicier crab cakes. You can also add a pinch of cayenne pepper for a kick.
• Double the Recipe: If you’re hosting a larger gathering, this recipe can easily be doubled. Just make sure you refrigerate the mixture in two separate bowls to avoid overhandling.

---

Storage and Reheating Instructions

Storing Leftover Crab Cakes

• Refrigerator:
• Store cooked crab cakes in an airtight container for up to 3 days.
• Freezer:
• Freeze unbaked crab cakes on a parchment-lined baking sheet. Once frozen solid, transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.

Reheating Crab Cakes

• Oven Method (Recommended):
• Preheat your oven to 375°F (190°C).
• Place crab cakes on a baking sheet and heat for 8–10 minutes, or until warmed through. This keeps the texture crispy.
• Stovetop Method:
• Heat a small amount of oil or butter in a skillet over medium heat. Gently reheat each crab cake for 2–3 minutes per side.
• Avoid the Microwave:
• Microwaving can make crab cakes soggy and lose their delicate texture.

---

PIN FOR LATER!

FAQs

1. Can I use canned crab meat?

Yes, you can use high-quality canned crab meat in a pinch, but fresh lump crab meat is recommended for the best flavor and texture. Look for refrigerated canned crab if fresh is unavailable.

2. How do I make this recipe gluten-free?

Replace the saltine cracker crumbs with gluten-free crackers or gluten-free breadcrumbs. This substitution works seamlessly without altering the flavor.

3. Can I fry these crab cakes instead of baking them?

Absolutely! To fry, heat a few tablespoons of oil in a skillet over medium heat. Fry each crab cake for 3–4 minutes per side until golden brown and crispy.

4. How do I keep the crab cakes from falling apart?

• Chill the mixture before baking.
• Use the correct amount of cracker crumbs as a binder.
• Handle the mixture gently to avoid overworking.

5. What is the best way to freeze crab cakes?

• Shape the crab cakes, then place them on a baking sheet lined with parchment paper.
• Freeze until solid, then transfer to a freezer-safe container or bag.
• Bake directly from frozen, adding 5–7 minutes to the baking time.

6. Can I use imitation crab meat?

It’s not recommended for this recipe. Imitation crab lacks the natural sweetness and texture of lump crab meat, which is the highlight of authentic Maryland crab cakes.

7. Can I prepare the mixture ahead of time?

Yes, you can prepare the mixture up to 1 day in advance. Cover it tightly and refrigerate until you’re ready to bake.

---

Conclusion

This Maryland Crab Cakes Recipe is an easy yet impressive dish perfect for any seafood lover. Loaded with fresh lump crab meat and minimal filler, these crab cakes are all about flavor and texture. Whether you’re making them for a family dinner, special occasion, or as party appetizers, they’re guaranteed to be a hit.

For best results, pair them with vibrant side dishes like roasted vegetables or fresh salads and serve with classic condiments like tartar sauce or cocktail sauce. Don’t forget to make extra—these crab cakes are always in high demand!

---