These Maryland Style Crab Cakes are full of fresh crab meat and tasty seasonings. They have a lovely crispy outside and a soft, flavorful inside that makes them so enjoyable!
Cooking these crab cakes always makes me feel like I’m on the beach. Pair them with a tangy sauce, and you’ve got a hit dish that brings smiles all around! 🦀
I love how quick they are to cook on a busy day. They’re perfect for lunch or dinner, and they really bring that coastal flavor right to your table! Yum!
Key Ingredients & Substitutions
Lump Crab Meat: This is the star of the show! Fresh lump crab meat delivers a sweet, delicate flavor. If you can’t find fresh, canned crab can work in a pinch, but always drain it well. Keep an eye out for shell pieces, too.
Mayonnaise: Mayonnaise adds moisture and richness. If you’re looking for a lighter option, consider using Greek yogurt or low-fat mayo. They work well without losing too much flavor.
Dijon Mustard: Dijon adds a nice tang. If you’re out, yellow mustard is okay, but it will be milder. You can also skip this if you prefer a more straightforward flavor.
Old Bay Seasoning: This iconic seasoning is key for that Maryland essence! If you don’t have it, a mix of celery salt, paprika, and black pepper can give a similar vibe.
Fresh Breadcrumbs: I prefer fresh breadcrumbs for their texture. Alternatively, crushed saltine crackers work just as well and will add a bit of saltiness. Just ensure they are crushed finely!
How Can You Form Perfect Crab Cake Patties?
Shaping the crab cakes well is crucial for keeping them intact while frying. Here’s how to do it right:
- Once mixed, wash your hands before forming the mixture. This keeps everything clean and helps the mixture stick together.
- Lightly pack the mixture into your hands to form patties, but don’t over-pack or they could become tough. Aim for a gentle touch.
- Keep them about 2-3 inches wide and an inch thick for even cooking.
- Chill them before frying; this helps them hold their shape.
These tips will help you serve crab cakes that are perfectly golden and crispy! Enjoy your meal with a squeeze of fresh lemon for that extra burst of flavor.
Delicious Maryland Style Crab Cake Recipe
Ingredients You’ll Need:
For the Crab Mixture:
- 1 pound lump crab meat, picked over for shells
- ½ cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 cup fresh breadcrumbs (or crushed saltine crackers)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For Cooking:
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to chill in the refrigerator. After that, you’ll spend another 10-15 minutes frying the crab cakes, making the total time about 1 hour. Perfect for a delightful seafood meal any night!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a pinch of salt and pepper. Stir everything together until it’s nice and smooth. This will be the flavorful base for your crab cakes!
2. Add Crab and Breadcrumbs:
Now for the star ingredient! Gently fold in the lump crab meat, being very careful not to break apart the lumps too much. Once the crab is mixed, add the fresh breadcrumbs and chopped parsley. Mix everything just until combined—overmixing can make the cakes tough.
3. Shape the Crab Cakes:
Next, use your hands to shape the mixture into patties, about 2-3 inches wide. You should get around 6-8 cakes. Place them on a baking sheet lined with parchment paper, and then pop them in the fridge for at least 30 minutes. This helps them hold their shape while cooking!
4. Fry the Crab Cakes:
Heat the vegetable oil in a large skillet over medium heat. Once it’s hot (but not smoking), carefully add the crab cakes to the skillet. Make sure not to overcrowd the pan; you might need to work in batches. Fry the crab cakes for about 4-5 minutes on each side until they’re golden brown and crispy. They should look delicious and smell amazing!
5. Serve and Enjoy:
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve them hot with lemon wedges on the side for squeezing over the top. Enjoy your Maryland Style Crab Cakes with family and friends—they’re sure to be a hit!
Can I Use Imitation Crab Meat Instead of Lump Crab Meat?
Yes, you can use imitation crab meat if you’re looking for a more budget-friendly option, but the texture and flavor will be different. If you choose this substitute, try to use quality imitation crab and chop it into bite-sized pieces to mimic the lump crab texture.
How Can I Make Crab Cakes in Advance?
Absolutely! You can prepare the crab cake mixture and form the patties ahead of time. Just wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. If you need to store them longer, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen, adding a little extra time to ensure they’re heated through.
What’s the Best Way to Store Leftover Crab Cakes?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-12 minutes, until warmed through and crispy again. Avoid microwaving, as it may make them soggy.
Can I Bake These Crab Cakes Instead of Frying?
Yes, baking is a healthier alternative! Preheat your oven to 400°F (200°C), place the patties on a baking sheet lined with parchment, and lightly brush them with oil. Bake for about 20-25 minutes, flipping once halfway through, until golden and cooked through.
