Maryland Crab Cakes
User Reviews
5.0
81 reviews
Excellent
Maryland Crab Cakes
Report
This easy recipe for authentic Maryland Jumbo Lump Crab Cakes is seasoned with Old Bay, has barely any filler and can be made in less than 45 minutes!
Share:
Ingredients
- 1 large egg
- 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 salted butter plus more as needed
- cooking spray only if baking
- lemon wedges and cocktail sauce for serving
Add to Shopping List
Instructions
To Pan Fry:
To Bake:
Notes
- Take extra care when picking through the crab meat to remove all shells as to not break up any lumps in the process.
- Make sure all of the ingredients are well mixed before adding the crab.
- It's important to use a delicate hand when mixing the crab meat into the other ingredients, especially if you're using jumbo lump crab meat. You paid all that money for the big lumps so make sure you don't break them up while mixing!
- Once formed, the crab cakes need to chill for at least 30 minutes before cooking to ensure they hold up and keep their shape - don't rush this step.
- An ice cream scoop is a great way to portion the crab cakes if you have one about ½ cup in size.
- This recipe is for lunch or dinner entree sized crab cakes, but you can reduce the size by half to a quarter to make appetizer crab cakes. It's best to bake smaller crab cakes, as they don't hold up as well to frying. Reduce the baking time by half.
- I used to always fry my crab cakes but lately I have come to prefer the texture of them baked. They are great either way!
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
7g
(2%)
Protein
23g
(46%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
123mg
(41%)
Sodium
1306mg
(54%)
Potassium
323mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
486IU
(10%)
Vitamin C
10mg
(11%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
Other Recipes
You'll Also Love
Maryland Lump Crab Cakes with Sriracha Mayo
American, International, American Northeast
5.0
(6 reviews)
