These Maryland Style Crab Cakes are loaded with sweet, tender crab meat and just the right spices. They’re crispy on the outside and oh-so-flaky on the inside!
Cooking them brings back memories of summers by the beach. I love to serve them with a tangy dipping sauce to really highlight the flavors. You can’t go wrong with these tasty bites! 🌊🦀
Key Ingredients & Substitutions
Lump Crab Meat: The star of the show! Make sure to pick over the meat for any shells. If you’re in a pinch, canned crab can work, but fresh is best for flavor. Frozen crab meat can also be used; just thaw and drain well.
Mayonnaise: This adds creaminess to the cakes. If you’re looking for a lighter option, Greek yogurt or an avocado-based mayo can be a healthy substitute. I personally enjoy using homemade mayo for an extra flavor boost.
Old Bay Seasoning: This is crucial for that classic Maryland taste. If you don’t have it, a blend of celery salt, black pepper, paprika, and cayenne can recreate similar flavors. It’s worth getting Old Bay if you can!
Saltine Crackers: These are ideal for binding the crab cakes. If you’re gluten-free, crushed gluten-free crackers or almond flour can be great alternatives.
How Do I Get Crab Cakes Golden Brown and Crispy?
Frying crab cakes perfectly can be a challenge, but it’s all about the heat and technique. Here’s how to achieve a crispy exterior while keeping the inside moist:
- Combine butter and oil in your skillet. The mix helps balance flavor and prevents burning.
- Make sure the skillet is hot enough—test by dropping a small piece of batter in. If it sizzles, it’s ready!
- Don’t worry if they stick a bit; let them cook undisturbed for a few minutes before flipping. This ensures they hold their shape.
- Keep an eye on the color; you want them golden brown, not dark brown. This usually takes about 4-5 minutes per side.
Remember, chilling the patties helps them keep their shape while cooking. A little patience pays off with crunchy, delicious crab cakes!
Maryland Style Crab Cake
Ingredients You’ll Need:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely crushed saltine crackers or plain breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
- Optional: tartar sauce or remoulade for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 30 minutes to chill the patties in the refrigerator. Cooking them will take another 10-15 minutes, so you can have delicious Maryland crab cakes ready in about 1 hour total!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, fresh lemon juice, and chopped parsley. Mix until everything is combined well.
2. Folding in Crab and Crackers:
Gently fold in the lump crab meat and crushed crackers. Be careful not to break up the lumps of crab too much; we want to keep those delicious pieces intact! The mixture should hold together well.
3. Shaping the Patties:
Form the mixture into 6 to 8 patties, about 1 inch thick. Place the crab cakes on a plate and chill them in the refrigerator for at least 30 minutes. This will help them firm up and hold their shape while cooking.
4. Frying the Crab Cakes:
In a large skillet, heat the butter and vegetable oil over medium heat. Once the oil is hot but not smoking, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until they’re golden brown and crispy.
5. Draining and Serving:
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve them warm with lemon wedges on the side and, if desired, a dollop of tartar sauce or remoulade. A fresh side salad or greens pairs beautifully with these crab cakes!
Enjoy your Maryland-style crab cakes that are crispy on the outside and bursting with crab flavor inside!
Can I Use Imitation Crab Meat Instead of Lump Crab Meat?
While you can use imitation crab meat, it won’t have the same flavor and texture as lump crab meat. For the best results and authentic taste, opt for fresh or canned lump crab meat whenever possible!
Can I Make These Crab Cakes Ahead of Time?
Absolutely! You can prepare the crab cakes and chill them in the refrigerator for up to 24 hours before frying. You can also form the patties, freeze them on a parchment-lined tray, and then store them in an airtight container for up to 3 months. Just fry them straight from the freezer, adding a minute or two to the cooking time.
What’s the Best Way to Store Leftover Crab Cakes?
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10-12 minutes until they’re heated through and crispy again. Avoid microwaving, as this can make them soggy.
How Can I Make These Crab Cakes Spicier?
If you’re looking to add some heat, you can mix in a pinch of cayenne pepper or chopped jalapeños when combining the ingredients. Serving with a spicy remoulade or hot sauce on the side is also a tasty option!