Maryland Crab Cakes are a coastal classic, bursting with sweet, tender crab meat and a golden, crispy exterior. In just 45 minutes, you can create these savory delights, perfect for a quick yet impressive meal. The blend of fresh herbs and zesty seasonings enhances the natural sweetness of the crab, while a light breadcrumb coating adds a satisfying crunch. Each bite is a harmonious mix of textures and flavors, making it a dish you’ll crave again and again.
These crab cakes are not only delicious but also packed with 12g of protein per serving, making them a wholesome choice. The chilling time ensures they hold their shape beautifully, while the quick cook time keeps the crab tender and juicy. Serve them with a tangy remoulade or a squeeze of lemon for a bright, refreshing finish. Whether for a weeknight dinner or a special occasion, these Maryland Crab Cakes are sure to impress with their simplicity and coastal charm.
Ingredients for Maryland Crab Cakes
- 1 lb (453 g) jumbo lump crab meat (picked over, shells removed)
- ½ cup (40 g) plain panko crumbs (or crushed saltine crackers as a substitute)
- 6 Tablespoons (85 g) mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning (or J.O. seasoning)
- 1 ½ teaspoons finely minced fresh parsley (or 1 teaspoon dried parsley)
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon salted butter (cut into 8 pieces, plus additional for greasing pan)
- Tartar sauce for serving (optional)
Step-by-Step Instructions
- Prepare the baking sheet: Lightly grease a rimmed baking sheet with butter and set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
- Add crab and crumbs: Gently fold in the crab meat and panko crumbs using a spatula. Be careful not to break up the crab lumps—keep them intact as much as possible.
- Form the crab cakes: Scoop the mixture by heaping ⅓ cup (about 90 g) portions using an ice cream scoop or measuring cup. Pack the mixture firmly to help it hold its shape, then transfer to the buttered baking sheet. If needed, use your hands to press any stray pieces back in. Space the crab cakes at least 2 inches apart.
- Add butter: Place a small piece of butter on the top center of each crab cake.
- Chill: Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
- Preheat the oven: Preheat your oven to 450°F (230°C).
- Bake: Once the oven is fully preheated, remove the crab cakes from the refrigerator and discard the plastic wrap. Bake on the center rack for 8-10 minutes, or until fully cooked.
- Broil (optional): For a browned exterior, switch the oven to broil for the last 2 minutes and broil on high heat. Watch closely to avoid burning.
- Serve: Serve warm with tartar sauce, if desired. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Maryland Crab Cakes with a dollop of tartar sauce or a zesty lemon aioli. For a tangy twist, try a drizzle of sriracha mayo or a spoonful of remoulade. Fresh lemon wedges on the side add a bright finish, while a sprinkle of chopped chives or extra parsley enhances the presentation.
Serve It Right: Presentation and Sides
For a classic Chesapeake Bay experience, serve your crab cakes with corn on the cob and coleslaw. Pair them with garlic butter asparagus or a fresh green salad for a lighter meal. Don’t forget a side of crusty bread to soak up all the delicious flavors!
Make Ahead and Store: Time-Saving Tips
Prepare the crab cake mixture up to 24 hours in advance and store it in the fridge until ready to bake. Leftovers can be refrigerated for up to 2 days or frozen for 1 month. Reheat in a 350°F (175°C) oven for 10-12 minutes to maintain their crispy texture.
Customize It: Recipe Variations
Swap panko crumbs for crushed saltine crackers for a slightly different texture. If you’re feeling adventurous, add a pinch of cayenne pepper for a spicy kick or mix in finely diced bell peppers for added crunch. Vegetarian? Try using heart of palm or jackfruit as a crab substitute.
Essential Tools: Equipment Guidance
A rimmed baking sheet and ice cream scoop make shaping the crab cakes a breeze. Use a spatula to gently fold in the crab meat, and don’t forget plastic wrap for chilling. A broiler-safe baking sheet ensures perfectly browned crab cakes every time.
Maryland Crab Cake Recipe
Ingredients
- 1 lb jumbo lump crab meat picked over, shells removed
- ½ cup plain panko crumbs or crushed saltine crackers
- 6 Tablespoons mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay (or J.0. seasoning)
- 1 ½ teaspoons finely minced fresh parsley or 1 teaspoon dried
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 Tablespoons salted butter cut into 8 pieces (plus additional for greasing pan)
- Tartar sauce for serving optional
Instructions
- Lightly grease a rimmed baking sheet with butter. Set aside.
- In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.
- 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).
- 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.
- Place a small piece of butter on the top center of each crab cake.
- 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.
- To bake: Preheat oven to 450F (230C). Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap. 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).