Maryland Crab Cake Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
8 crab cakes
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Calories
156 kcal
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Course
Main Course, Dinner
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Cuisine
American
Maryland Crab Cake Recipe
Description
This Maryland Crab Cake recipe emphasizes quality jumbo lump crab meat, mixed carefully with a seasoned binder of mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, fresh parsley, and panko breadcrumbs. The mixture is handled gently to preserve lumps of crab for texture and shaped into cakes about a third of a cup each. A small piece of butter atop each cake before chilling adds richness and tenderizes the crab during baking.
After chilling the formed crab cakes for at least 30 minutes, they are baked on a buttered sheet until warmed through and lightly browned. The binding ingredients keep the crab cakes moist but still allow the crab flavor to shine. Optional tartar sauce complements the crab cakes upon serving.
These crab cakes store well—uncooked cakes can be refrigerated for up to 24 hours before baking, while cooked crab cakes keep for three days refrigerated or can be frozen. Reheating is done covered at moderate oven temperatures to retain moisture and crisp the exterior.
Ingredients
- 1 lb crab meat picked over, shells removed, jumbo lump
- ½ cup panko crumbs or crushed saltine crackers, plain
- 6 Tablespoons mayonnaise
- 1 egg large
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning or J.0. seasoning
- 1 ½ teaspoons parsley or 1 teaspoon dried, finely minced, fresh
- ¼ teaspoon table salt
- ¼ teaspoon black pepper ground
- 1 Tablespoons butter cut into 8 pieces (plus additional for greasing pan, salted
- 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).
Notes
- Use fresh or thawed jumbo lump Maryland blue crab for best texture; lump crab meat is a workable substitute but avoid imitation crab.
- Panko breadcrumbs or crushed saltine crackers work best as binders; avoid dried breadcrumbs if possible.
- Formed crab cakes can be refrigerated up to 24 hours before baking; keep covered to prevent drying.
- Store baked crab cakes in an airtight container for up to 3 days or freeze for longer storage.
- To reheat, thaw frozen crab cakes overnight and warm in a 350°F oven covered with foil until heated through, removing foil toward the end to crisp the surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8crab cakes
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1crab cake | |
| Calories | 156kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 667mg | 28% |
| Potassium | 137mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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