Maryland-Style Crab Cakes are from a recipe handed down several generations so they’re the REAL DEAL! Freezer-friendly and easy to reheat!
The inspiration behind this recipe:
As a personal chef for almost 13 years, I’ve tried numerous crab cake recipes. In that period of time, none has been requested more than my dear friend Bea Smith’s Maryland-style crab cakes. These are the real deal!
This recipe was handed down to Bea from her mother, who settled in the Baltimore area after emigrating from Europe. Bea’s mother learned to make crab cakes from the locals and Bea herself lived in the Baltimore area for much of her 90 years, so this recipe has deep authentic roots.
A piece of advice Bea gave me about making crab cakes is you never want to add herbs, spices or other ingredients that will detract from the sweet flavor of the crab — crab cakes are all about the crab. She prefers only Maryland blue crab, but that’s not always easy to find in many areas. At the very least, try to use crab caught in U. S. waters.
Tips for making Maryland-Style Crab Cakes:
- For uniform cakes, I like to mold them in a ⅓-cup measuring cup. I fill it about two-thirds of the way, invert onto a baking sheet, then gently tap the measuring cup on the baking sheet until the formed cake comes loose.
- A good chill in the refrigerator for 30 minutes will help them set up so they hold together better when browning.
- You always want to make sure your oil is hot before cooking. Placing them in oil that isn’t hot enough can cause them to be soggy and possibly fall apart.
- When the oil is shimmering and looks ready, add a pinch of the cracker crumbs or panko to see if they brown easily. If they do, then it’s time to add the crab cakes.
- To easily remember which crab cake went in first (which means it’s the first one you should turn), place the first one near the handle of the skillet or sauté pan, then work in a clockwise motion with the rest of the cakes. If you have room to cook one in the center, it would be the last one you place in the pan and subsequently, the last one you turn.
- Place the browned crab cakes on a cooling rack that you’ve set over a baking sheet. You don’t want to place on paper towels because they will get soggy.
This post for Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise has more detail on making perfect fish cakes!
Bea doesn’t serve these crab cakes with a sauce, and my clients don’t request a sauce either, but you may enjoy a remoulade, tartar sauce or something as simple as a squeeze of lemon.
These also make a great appetizer that you can prepare ahead of time in any size and brown just before serving. Fish and seafood cakes freeze and reheat very well so if you want to double the batch, you’re good to go!
More fish and seafood cakes you’ll love:
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce
- Thai Salmon Cakes with Basil – Lime Mayonnaise
Maryland-Style Crab Cakes
Equipment
Ingredients
- 3 tablespoons butter
- 1 small onion finely chopped (about 1 cup)
- 16 Saltine crackers crushed, plus more for coating crab cakes (or panko)
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce or to taste
- ¼ cup mayonnaise
- 1 large egg beaten
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1 pound lump crab picked over for shells
- Canola oil for frying
Instructions
- Heat butter in a skillet or sauté pan over medium heat. Add onion, reduce heat to medium-low and cook 8-10 minutes or until soft and lightly golden (do not brown). Transfer to a large bowl to cool.
- Stir in crushed crackers, dry mustard, Worcestershire, mayonnaise, egg, salt and black pepper and mix well. Fold in crabmeat.
- Form into 10-12 even cakes. Chill in the refrigerator for 30 minutes.
- Coat cakes with cracker crumbs or panko on both sides.
- Heat canola oil in a skillet or sauté pan over medium-high heat.
- Working in batches, brown cakes 2-3 minutes per side or until nicely browned, adjusting heat as necessary to prevent over-browning or burning.
- Drain on a wire rack. Repeat with remaining cakes.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Marsha says
Can these be made 1 day before & fry before serving?
Carol says
Hi, Marsha, Thanks so much for your question. These absolutely can be made a day ahead, refrigerated and then browned later. In fact, if you want to brown them ahead of time, that will also work then reheat in a 350 degree oven. I make these for clients all the time and that’s what I do for them. Thanks again and hope you enjoy!
Kelly Arens says
What kind of dipping sauce would be good with these?
Carol says
Hi, Kelly, Thanks so much for your question. I would do a tartar sauce, horseradish sauce or remoulade. I believe tartar sauce is traditional. Thanks again and hope you enjoy!
Claire Keyes says
GrEATINGS Carol,
Don’t know why it took me so long to sign up. I am also a member of APPCA and spoke with you on the phone about three months ago. I also love cookbooks and have a collection from years past. I thought I had a sickness, but now I know I am normal. It is and was always a part of my destiny.
I will be preparing the Maryland-Style crab cakes next week.
Love your site,
Claire