When it comes to iconic regional dishes, Maryland crab cakes are a standout favorite in our household. I still remember the first time I tasted one during a family trip to the Chesapeake Bay. We had spent the day exploring the local shops and taking in the picturesque views of the bay when the aroma of fresh seafood drew us into a quaint little restaurant. The crispy exterior and tender, flavorful interior of those crab cakes left such a lasting impression that I knew I had to recreate them at home.
The beauty of Maryland crab cakes lies in their simplicity and the quality of the crab meat. Fresh lump crab meat is a must—its sweet, succulent flavor is the star of the show. Over the years, I’ve experimented with different tweaks to the recipe, but the classic combination of egg, mayonnaise, Dijon mustard, and Old Bay seasoning always hits the spot. The addition of a little fresh parsley and lemon juice brightens up the flavors, making each bite a perfect balance of savory and fresh.
One of my favorite aspects of making crab cakes is how versatile they are. You can prepare the mixture ahead of time and refrigerate it until you’re ready to bake, making it an excellent option for entertaining guests or for a special family dinner. I often serve them with a simple side salad and some crusty bread, but they also make for a delightful appetizer.
Whether you’re reminiscing about a coastal vacation or simply craving a taste of the sea, these Maryland crab cakes are sure to bring a bit of the bay into your kitchen.
Making Maryland Crab Cakes
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Ingredients
- 1 pound fresh lump crab meat
- 1 large egg
- 1/4 cup mayonnaise
- 2/3 cup saltine cracker crumbs (about 17-18 2-inch crackers)
- 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice, plus more for serving
- 1/8 teaspoon salt
- optional: 2 Tablespoons melted salted or unsalted butter
Directions
In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
Gently place the crab meat on top, followed by the cracker crumbs. Using a rubber spatula or large spoon, carefully fold the mixture together to avoid breaking up the crab meat.
Cover the mixture tightly and refrigerate for at least 30 minutes, or up to 1 day.
Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Do not flatten. Compact each mound with your hands or a spoon to ensure they hold together. For extra flavor, brush the tops with melted butter (optional but recommended).
Bake for 12–14 minutes, or until the edges and tops are lightly browned.
Drizzle each crab cake with fresh lemon juice and serve warm.
Store leftover crab cakes tightly covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
FAQs:
How can I prevent my crab cakes from falling apart?
To prevent your crab cakes from falling apart, it is crucial to fold the mixture gently to avoid breaking up the crab meat. Additionally, refrigerating the mixture for at least 30 minutes helps it set, making it easier to form and hold together during baking. Compacting each mound firmly before baking also ensures they stay intact.
Can I use canned crab meat instead of fresh lump crab meat?
Yes, you can use canned crab meat if fresh lump crab meat is not available. However, fresh crab meat is recommended for the best flavor and texture. When using canned crab meat, make sure to drain it well to avoid adding extra moisture to the mixture.
What can I substitute for saltine cracker crumbs?
If you don’t have saltine cracker crumbs, you can substitute them with panko breadcrumbs, regular breadcrumbs, or even crushed Ritz crackers. Each of these alternatives will give the crab cakes a slightly different texture but will work well as a binding agent.
How should I store and reheat leftover crab cakes?
Store leftover crab cakes tightly covered in the refrigerator for up to 5 days. To reheat, preheat your oven to 350°F and bake the crab cakes for about 10-15 minutes, or until they are warmed through. If you have frozen the crab cakes, thaw them in the refrigerator overnight before reheating.
Can I make the crab cake mixture ahead of time?
Yes, you can prepare the crab cake mixture ahead of time. Cover the mixture tightly and refrigerate it for up to 1 day before baking. This makes it convenient to have everything ready to go when you need to cook the crab cakes.
Maryland Crab Cakes
Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 1 Tablespoon chopped fresh parsley or 2 teaspoons dried
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning up to 1 and 1/2 teaspoons for a spicier kick
- 1 teaspoon fresh lemon juice plus more for serving
- 1/8 teaspoon salt
- 1 pound fresh lump crab meat
- 2/3 cup saltine cracker crumbs about 17-18 2-inch crackers
- 2 Tablespoons melted salted or unsalted butter optional
Instructions
- In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
- Gently place the crab meat on top, followed by the cracker crumbs. Using a rubber spatula or large spoon, carefully fold the mixture together to avoid breaking up the crab meat.
- Cover the mixture tightly and refrigerate for at least 30 minutes, or up to 1 day.
- Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. Do not flatten. Compact each mound with your hands or a spoon to ensure they hold together. For extra flavor, brush the tops with melted butter (optional but recommended).
- Bake for 12–14 minutes, or until the edges and tops are lightly browned.
- Drizzle each crab cake with fresh lemon juice and serve warm.
- Store leftover crab cakes tightly covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
