Maryland Crab Cakes

This Maryland-Style Crab Cakes recipe is a recipe handed down several generations so they’re the REAL DEAL!  Crispy on the outside and moist and flaky on the inside, they’re also freezer-friendly and easy to reheat!

“Born and raised in Baltimore and this recipe is spot on!“

Why This Recipe is a Keeper!

As a personal chef for 21 years, I’ve tried numerous crab cake recipes.  In that period of time, none has been requested more than these–my dear friend Bea Smith’s Maryland-style crab cakes.  These are the real deal!

This Maryland-Style Crab Cake 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 96 years, so this recipe has deep authentic roots. The tradition of this Maryland crab cake recipe continues with her daughter, who also grew up in the Baltimore area.

I added a little Old Bay Seasoning and lemon juice just to take it up a notch.

Fish and seafood cakes freeze and reheat very well, and don’t require thawing before reheating so if you want to double the batch for a quick meal, you’re good to go!

This Maryland crab cake recipe is:

• Authentic!
• Easy!
• Delicious!
• Make ahead.
• Freezer-friendly!
• A great appetizer that’s a guaranteed crowd-pleaser. You can prepare them ahead of time in any size and brown them just before serving or gently reheat them.

Let’s make ’em!

How to Make Crab Cakes:

Recipe Ingredients:

Here’s everything you’ll need to make this crab cake recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Lump Crabmeat: Although the crabmeat is in the lower bottom corner of the above photo, it’s really the most important ingredient. Use jumbo or lump Maryland blue crab if possible. Although all the crab sold worldwide is wild-caught, use Maryland blue crab to keep the crab cakes authentic. If you can’t find it, stick with crab from U. S. waters at the very least.  Avoid imported crab. In some parts of the world, crab is caught in ways that are illegal, not environmentally friendly or use unfair labor practices.
• Onion: Some crab cake purists will tell you no onions! But, because this is a three-generation recipe, I’m keeping the onion in. I also like the added texture.
• Saltine Crackers: If salt-sensitive, you can use Saltines with unsalted tops. If using regular Saltines, remember they’ll add salt to your crab cakes so keep that in mind when adding additional salt.
• Dry Mustard: Dry mustard is made from ground mustard seeds, is pure mustard and is available in the spice aisle in most grocery stores. “Wet” mustard, on the other hand, such as yellow “ballpark” or Dijon mustard has other ingredients.
• Old Bay Seasoning: Old Bay is a classic seafood seasoning that’s a unique blend of spices including (but not limited to): Celery seed, paprika, mustard, salt, red pepper, and black pepper.
• Mayonnaise: We love Duke’s! Use your favorite brand.
• Panko: Panko is also referred to as Japanese bread crumbs and is found in the baking aisle or near the seafood department. The texture is very coarse. If you can’t find or don’t want to use it, you can use some additional crushed Saltine crackers (which is what Bea used).

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Heat butter in a skillet or sauté pan over medium heat.
• Add onion, reduce heat to medium-low and cook for 8 to 10 minutes or until soft and lightly golden (do not brown).
• Transfer to a large bowl to cool.

• Crush the Saltine crackers. Place them in a zipper-top bag then gently crush them with a rolling pin by rolling over them. You can also do this in a food processor.

• Stir in crushed crackers, Old Bay seasoning, dry mustard, Worcestershire, lemon juice, mayonnaise, egg, parsley, salt and black pepper and mix well.

• Fold in crabmeat.

• Form into 12 even cakes.
• Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.

• Coat cakes with panko or cracker crumbs on both sides.

• Heat canola oil in a skillet or sauté pan over medium-high heat.
• Working in batches, brown cakes for 2 to 3 minutes per side or until nicely browned, adjusting heat as necessary to prevent over-browning or burning.

• Drain on a wire rack. Don’t use paper towels as the crab cakes can get soggy. Repeat with remaining cakes. Sprinkle with fresh parsley.

• 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.

How to Cook Maryland Crab Cakes in the Oven:

If you prefer to bake the crab cakes in the oven rather than fry them, it’s easy!

• Preheat your oven to 400 degrees.
• Line a rimmed baking sheet with parchment paper.
• Place on the baking sheet and spray with a small amount of cooking spray.
• Bake for 15 to 18 minutes or until lightly browned and cooked through.

Chef Tips and Tricks:

• A piece of advice Bea gave me about making a Maryland crab cakes recipe is you never want to add extra herbs, funky spices or other ingredients like bell pepper that will detract from the sweet flavor of the crab — crab cakes are all about the crab.  She used 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.
• You want the onions soft without browning them so they’re not crunchy in the crab cakes. Adding 1 to 2 tablespoons of water while softening the onions will help. Cook until all the water has evaporated.
• For uniform cakes, I like to mold them in a 1/3 cup measuring cup.  I fill it about two-thirds of the way, invert it 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 an hour or freezer for 30 minutes will help them set up so they hold together better when browning.
• You always want to ensure your oil is hot before adding the crab cakes. When the oil is shimmering and looks ready, add a pinch of panko or crushed cracker crumbs to the hot oil before adding the first crab cake. When it browns, you can start adding 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 them on paper towels because they will get soggy.

Frequently Asked Questions:

Storage:

• Store leftover crab cakes in the refrigerator and eat them within three days.
• Or, place them in the freezer in an airtight container and freeze them for up to two months.
• Reheat in a 350-degree oven or toaster oven for 15 to 18 minutes or until heated through.

Serve with:

• Au Gratin Potatoes for Two
• Cool and Creamy Potato Salad
• Potato Salad with Horseradish Dressing
• Creamy Cucumber Salad with Yogurt
• Cream Cheese Corn Casserole
• Easy Braised Southern Greens
• 30 Best Side Dishes for Crab Cakes

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

More great crab recipes you’ll love!

• Deviled Crab-Stuffed Artichoke Bottoms
• Crab Stuffed Chicken Breasts
• Crab Mango and Avocado Salad with Chile- Lime Dressing in Endive
• Crab and Artichoke Beignets with Jalapeno Remoulade

Get all my fish and seafood recipes at: Fish and Seafood Recipes – From A Chef’s Kitchen

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