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Maryland Crab Cakes

These homemade Maryland crab cakes are the perfect appetizer when I want to serve something classic to my guests. They are ready in about 20 minutes with jumbo lump crab, Old Bay seasoning, and a touch of Dijon mustard. I like to enjoy them with a creamy mustard sauce for a flavorful finish.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 392 kcal
Course: Appetizer
Cuisine: American

Ingredients

For the Crab Cakes:
  • 1 pound jumbo lump crab
  • 1 large egg
  • 1 ½ teaspoons Old Bay seasoning
  • 1 ½ teaspoons Worcestershire sauce 
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced parsley
  • 1 cup buttered cracker breadcrumbs
  • ¼ cup oil
For the Optional Sauce:
  • 1 cup Béchamel sauce
  • 2 teaspoons yellow mustard
  • 2 teaspoons whole grain mustard

Instructions

For Crab Cakes:
    Cup of Yum
  1. Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
  2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
  3. 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.
  4. Pour the oil into a large frying pan over medium heat.
  5. 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.
  6. Set aside to drain on a rack or paper towels.
For the Sauce:
  1. Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
  2. Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.

Notes

  • When making these flavorful Maryland crab cakes, I always handle the mixture gently and firmly compact the cakes with my hands when forming them. This helps keep them from falling apart while cooking and ensures they hold their shape.
  • Mix properly: I always make sure there’s enough mayonnaise and egg mixed in well. This helps the crab cakes hold together when cooking.
  • Fry or bake: I prefer frying the crab cakes for the best flavor. If I bake them, I use a parchment-lined tray at 375 degrees for about 13 to 18 minutes.
  • Cook carefully: I add the crab cakes to the pan one at a time, making sure they are not touching. This gives them space to cook evenly and crisp up.
  • Drain well: Once they’re cooked, I let the crab cakes rest on a rack with a tray underneath or on paper towels. This helps drain any extra oil before serving.
  • Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
  • How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
  • How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

Nutrition Information

Calories 392kcal (20%) Carbohydrates 15g (5%) Protein 19g (38%) Fat 28g (43%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 133mg (44%) Sodium 870mg (36%) Potassium 270mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 123IU (2%) Vitamin C 4mg (4%) Calcium 117mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.