Maryland Crab Cakes
User Reviews
5
Maryland Crab Cakes
Description
Maryland Crab Cakes use jumbo lump crabmeat carefully picked to avoid shell fragments, combined with a moist mixture of mayonnaise, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, thinly sliced scallions, and crushed saltine crackers for binding. The blend is gently mixed to avoid breaking up the crab lumps, then shaped into cakes using a scoop for uniform size and chilled to set the form.
Pan-frying in butter creates a crisp, golden exterior while maintaining the tender crab interior. The seasoning mix imparts characteristic Old Bay flavor with a mild mustard tang and subtle depth from Worcestershire and scallions. Serving with fresh lemon wedges and cocktail sauce adds brightness and complementary acidity.
This recipe is suitable for entrée portions but can be scaled down into smaller cakes for appetizers, with baking preferred for smaller sizes to preserve shape. Proper chilling before cooking and careful mixing help achieve the desired texture and presentation.
Removing shells before mixing is crucial to avoid unpleasant crunch. Both baking and frying methods produce satisfying results, allowing for texture preference. Maintaining large crab lumps is a key focus to showcase quality crab meat.
Ingredients
- 1 egg large
- ½ cup mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 teaspoon mustard powder
- 2 teaspoons Worcestershire sauce
- 3 scallions green parts only, very thinly sliced
- 8 saltine crackers crushed into crumbs
- 1 lb jumbo lump crabmeat carefully picked for shells (but leave lumps intact)
- 3 tablespoons butter plus more as needed, salted
- cooking spray only if baking
- lemon for serving, wedges for lemon
- cocktail sauce for serving, wedges for lemon
Instructions
To Pan Fry:
To Bake:
Notes
- Thoroughly pick through the crab meat to remove all shells while preserving large lumps.
- Mix the crab gently with other ingredients to maintain lumps and avoid breaking them up.
- Chill formed crab cakes for at least 30 minutes before cooking to ensure they hold their shape.
- Use an ice cream scoop (about ½ cup) for uniform portions and shaping.
- For smaller appetizer-sized cakes, bake rather than fry and reduce cooking time accordingly.
- Baking provides a texture alternative to frying and may better preserve smaller cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (8 cakes)
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 1306mg | 54% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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