Maryland Crab Cake Recipe
Ingredients
- 1 lbjumbo lump crab meat
picked over, shells removed
- ½ cplain panko crumbs
or crushed saltine crackers
- 6 tbspmayonnaise
- 1 largeegg
- 1 tspyellow mustard
- 1 tsplemon juice
- 1 tspold bay)
(or j.0. seasoning
- 1 ½ tspfinely minced fresh parsley
or 1 teaspoon dried
- ¼ tsptable salt
- ¼ tspground black pepper
- 1 tbspsalted butter)
cut into 8 pieces (plus additional for greasing pan
- tartar sauce
for serving, optional
Directions
- 1
Lightly grease a rimmed baking sheet with butter. Set aside.
- 2
In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
- 3
Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients (try not to break up the lumps of the crab meat, you want them to stay intact as much as possible).
- 4
Scoop crab meat by heaping ⅓ cup (about 3.15oz/90g per, I use my ice cream scoop) into a large scoop or measuring cup. I pack the meat into the scoop to help encourage it to keep its shape, then transfer to buttered baking sheet. If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet.
- 5
Place a small piece of butter on the top center of each crab cake.
- 6
Cover baking sheet tightly with plastic wrap and transfer to refrigerator to chill for at least 30 minutes and up to 24 hours before baking.
- 7
To bake: Preheat oven to 450F (230C). Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap.
- 8
Transfer to center rack of oven and bake for 8-10 minutes/until baked through. For a browned exterior, switch oven to broil for the last 2 minutes and broil on high heat for 2 minutes (I do not switch my oven rack).
Maryland Crab Cake Recipe
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About this Recipe
Craving the authentic taste of the Chesapeake Bay? This Maryland Crab Cake Recipe delivers a classic experience, absolutely packed with succulent crab meat. You'll find it incredibly satisfying, proving that restaurant-quality flavor is easily achievable at home.
What truly sets this recipe apart is its commitment to showcasing the star ingredient: the crab. We use very little filler, allowing the rich, sweet flavor of the jumbo lump crab meat to shine brightly. It’s a technique focused on purity, ensuring every bite is a celebration of the sea.
Prepare for a truly crab-forward experience. These crab cakes boast a delicate yet substantial texture, where flaky chunks of crab dominate, held together by just enough binder to form a perfect patty. The subtle notes of Old Bay seasoning, fresh parsley, and a hint of lemon juice complement the crab without overpowering it. At 156 calories per serving, it’s a delightful choice that feels indulgent yet balanced.
You have a couple of flexible options to tailor this recipe to your pantry. For the binder, you can easily swap the plain panko crumbs for crushed saltine crackers to achieve a slightly different texture. When it comes to seasoning, feel free to use J.O. seasoning as an alternative to Old Bay, both bringing that quintessential Maryland flavor. You can also use dried parsley if fresh isn't available.
Serve these delicious Maryland crab cakes for a special dinner or a memorable weeknight meal. A dollop of classic tartar sauce alongside is the perfect accompaniment, though they are equally fantastic on their own.