Ah, Maryland Style Crab Cakes—just the name brings back memories of family feasts filled with laughter, fresh seafood, and the iconic flavors of the East Coast. These crispy, golden patties are made with tender lump crab meat, seasoned to perfection, and served with a dollop of mayo and a zesty squeeze of lemon. Whether you’ve grown up near the Chesapeake Bay or just love indulging in great seafood, this recipe will transport you to summer evenings by the water.
Let’s dive into the magic of crafting these beloved crab cakes in your own kitchen!
Easy Maryland Style Crab Cakes Recipe
These Maryland Style Crab Cakes are a seafood lover’s dream. With their crispy exterior and tender, flavorful center, they highlight the sweetness of fresh crab without overpowering it. The seasoned breadcrumbs and Old Bay seasoning provide just the right touch of spice, while fresh parsley and lemon juice bring brightness to every bite. Perfect for summer gatherings, date nights, or even a casual family dinner, these crab cakes are versatile and oh-so-satisfying.
Why Our Maryland Style Crab Cakes Are the Best
Our Maryland Style Crab Cakes stay true to tradition with lump crab meat as the star of the show. They’re gently mixed to preserve the delicate crab texture, and seasoned with the classic flavors of Old Bay, Dijon mustard, and fresh parsley. They’re crispy on the outside, moist on the inside, and truly the best way to enjoy Maryland’s iconic dish.
Ingredients Notes for Maryland Style Crab Cakes
Every ingredient in these Maryland Style Crab Cakes plays a crucial role in making them unforgettable.
- Lump Crab Meat: The sweet, tender meat is the highlight of this dish. Fresh is best, but high-quality canned lump crab works too. Make sure to pick over for shells.
- Seasoned Breadcrumbs: Helps bind the cakes while adding a subtle flavor. Plain breadcrumbs are also an option if needed.
- Mayonnaise: Adds creaminess and moisture without overpowering the crab flavor.
- Egg: Acts as a binder to hold the cakes together.
- Dijon Mustard: Provides a tangy depth of flavor.
- Worcestershire Sauce: A subtle umami boost that enhances the overall taste.
- Old Bay Seasoning: A Maryland staple that delivers the signature spice blend of crab cakes.
- Fresh Parsley: Adds brightness and a hint of herbaceous flavor.
- Lemon Juice: Brings acidity to balance the richness of the crab and mayonnaise.
- Salt and Pepper: Essential for seasoning.
- Vegetable or Canola Oil: For frying to achieve that perfect golden crust.
- Lemon Wedges and Additional Mayonnaise: For serving, because what’s a crab cake without these classic accompaniments?
Kitchen Tools Needed for Maryland Style Crab Cakes
- Large mixing bowl
- Whisk
- Large skillet or frying pan
- Spatula
- Measuring cups and spoons
- Tray or plate (for chilling cakes)
- Paper towels
How to Make Maryland Style Crab Cakes
Get ready to bring the taste of the Chesapeake Bay into your kitchen with this step-by-step guide!
1. Prep the Crab Mixture
- In a large bowl, gently combine 1 pound of lump crab meat with 1/2 cup seasoned breadcrumbs. Be careful not to break up the crab meat too much—you want those lovely chunks.
2. Make the Sauce Mixture
- In a separate bowl, whisk together 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 tablespoon fresh parsley, and 1 tablespoon lemon juice. Add a pinch of salt and pepper to taste.
3. Combine and Chill
- Pour the sauce mixture into the crab mixture and gently fold together until just combined. Don’t overmix—keep it light and delicate.
- Form the mixture into 6–8 patties (about 1/2 inch thick and 3 inches wide). Place them on a tray and refrigerate for at least 30 minutes to help them firm up.
4. Fry the Crab Cakes
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the crab cakes, ensuring they don’t touch.
- Fry for 4–5 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy
- Serve your crab cakes hot with lemon wedges and a dollop of mayonnaise or tartar sauce.
How to Store Maryland Style Crab Cakes
If you have leftovers (unlikely, but it can happen!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore their crispiness. You can also freeze cooked crab cakes for up to 2 months. To reheat, bake them at 375°F until warmed through.
Maryland Style Crab Cakes Variations
- Baked Crab Cakes: For a lighter version, bake the crab cakes at 375°F for 15–20 minutes, flipping halfway through.
- Gluten-Free Crab Cakes: Substitute breadcrumbs with gluten-free panko or almond flour.
- Spicy Crab Cakes: Add a pinch of cayenne pepper or finely diced jalapeños to the mix.
- Cheesy Twist: Mix in a bit of shredded Parmesan for added richness.
What to Serve With Maryland Style Crab Cakes
Pair these Maryland Style Crab Cakes with a fresh summer salad, coleslaw, or roasted vegetables. For a true Chesapeake Bay experience, serve them with a side of Old Bay-seasoned fries or hush puppies. A crisp white wine or an ice-cold beer makes the perfect drink pairing!
Top Tips for Perfect Maryland Style Crab Cakes
- Use High-Quality Crab Meat: Fresh lump crab meat makes all the difference.
- Don’t Overmix: Gentle handling preserves the crab’s texture.
- Chill Before Cooking: Refrigerating the cakes helps them hold their shape while frying.
- Use a Neutral Oil: Vegetable or canola oil ensures the crab cakes fry evenly without altering the flavor.
- Serve Hot: Crab cakes are best enjoyed warm for that perfect combination of crispy and tender.
Helpful Notes
- For extra flavor, sprinkle a little extra Old Bay seasoning on the cakes before frying.
- A splash of hot sauce in the dipping mayo adds a fiery kick.
- These crab cakes freeze well—just thaw before reheating in the oven or skillet.
Tips from Well-Known Chefs
- Ina Garten recommends using the freshest crab possible for the best flavor and texture.
- Tom Douglas suggests adding a dollop of sour cream to the mixture for extra moisture.
- Emeril Lagasse highlights the importance of a hot pan for achieving that crispy, golden crust.
Frequently Asked Questions (FAQ)
1. Can I make the crab cakes ahead of time?
Yes! Form the patties and refrigerate for up to 24 hours before frying.
2. Can I bake the crab cakes instead of frying?
Absolutely! Bake at 375°F for 15–20 minutes, flipping halfway through, for a lighter option.
3. What’s the best substitute for Old Bay seasoning?
If you don’t have Old Bay, mix paprika, celery salt, black pepper, and cayenne for a quick homemade blend.
4. Can I use canned crab meat?
Yes, but choose high-quality lump crab meat for the best results.
5. How can I make the crab cakes spicier?
Add cayenne pepper, red pepper flakes, or diced jalapeños to the mixture.
Maryland Style Crab Cakes Recipe
Ingredients
- – 1 lb lump crab meat picked over for shells
- – 1/2 cup seasoned breadcrumbs
- – 1/4 cup mayonnaise
- – 1 large egg
- – 1 tbsp Dijon mustard
- – 1 tsp Worcestershire sauce
- – 1 tsp Old Bay seasoning
- – 1 tbsp fresh parsley finely chopped
- – 1 tbsp lemon juice
- – Salt and pepper to taste
- – Oil for frying vegetable or canola oil
- – Lemon wedges for serving
- – Additional mayonnaise for serving
Instructions
- In a large bowl, gently combine the lump crab meat with the breadcrumbs, being careful not to break up the crab meat.
- In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and salt and pepper.
- Pour the creamy mixture into the crab mixture and fold gently until just combined.
- Shape the mixture into 6-8 cakes, about 1/2 inch thick and 3 inches wide. Place on a tray and refrigerate for at least 30 minutes to help them hold together while cooking.
- Heat oil in a skillet over medium-high heat. Carefully place the crab cakes in the skillet, leaving space between each cake. Fry for 4-5 minutes per side, or until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- Serve hot with lemon wedges and additional mayonnaise on the side. Enjoy!
Notes
- Refrigerating the crab cakes before cooking helps them stay intact during frying.
- For a healthier twist, bake the crab cakes at 400°F for 12-15 minutes or until golden brown.
- Add a splash of hot sauce to the mayonnaise for a spicy dipping sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.
