Maryland Crab Cakes
Maryland Crab Cakes use jumbo lump crab meat combined gently with Old Bay seasoning, Worcestershire sauce, mayonnaise, and mustard. The patties are coated with buttered cracker crumbs and pan-fried to develop a golden crust while keeping a tender interior. This method creates crab cakes that hold together well and offer a balanced savory flavor with a hint of spice. Serving them with an optional béchamel-mustard sauce adds creamy sharpness that complements the seafood. The recipe includes practical tips for frying, baking, and reheating to maintain their texture and taste.
Ingredients
For the Crab Cakes:
- 1 pound crab meat jumbo lump
- 1 egg large
- 1 ½ teaspoons Old Bay seasoning
- 1 ½ teaspoons Worcestershire sauce
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon parsley finely minced
- 1 cup cracker breadcrumbs buttered
- ¼ cup neutral cooking oil generic cooking oil
For the Optional Sauce:
- 1 cup béchamel sauce
- 2 teaspoons yellow mustard
- 2 teaspoons whole grain mustard
Instructions
For Crab Cakes:
- Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
- Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
- Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
- Pour the oil into a large frying pan over medium heat.
- Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
- Set aside to drain on a rack or paper towels.
For the Sauce:
- Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
- Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Notes
- Handle the crab mixture carefully and press the cakes firmly to prevent falling apart during cooking.
- Ensure mayonnaise and egg are well mixed to help the crab cakes hold together.
- Fry in neutral oil for best flavor or bake at 375°F for 13–18 minutes on a parchment-lined tray if preferred.
- Cook crab cakes spaced apart in the pan to allow even crisping and prevent sticking.
- Drain fried crab cakes on a rack or paper towels to remove excess oil.
- Make crab cakes up to 1 hour ahead and keep warm in a 225°F oven on a sheet tray with a rack.
- Reheat by baking at 350°F for 3–4 minutes or microwaving until hot.
- Store cooked crab cakes in the refrigerator for up to 3 days or freeze for up to 2 months; thaw in refrigerator before reheating.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 870mg | 36% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.