Maryland-Style Crab Cakes Recipe
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4.6
24 reviews
Excellent
Maryland-Style Crab Cakes Recipe
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Maryland-Style Crab Cakes are sure to transform your home into a fancy restaurant and impress family and friends alike. Jumbo lump crab meat, regular or gluten-free breadcrumbs, seasonings, mayonnaise and mustard are mixed and then seared in a skillet, baked in the oven, or cooked in an air fryer.
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Ingredients
- 1 pound crab meat regular or jumbo lump
- 1 egg
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard spicy or yellow
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon paprika*
- ¼ teaspoon cayenne pepper*
- ½ teaspoon salt* to taste
- ¼ teaspoon black pepper*
- ½ cup panko breadcrumbs gluten-free
- 2 tablespoons chives finely chopped
- 2 tablespoons parsley finely chopped
- 1-2 tablespoons oil avocado or olive
Instructions
- Sort through the crab meat to ensure there are no shell pieces remaining.
- Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
- Add crab meat, Panko breadcrumbs, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.
- Let sit in the refrigerator for 20-30 minutes for easier shaping.
- Scoop out ⅓ cup of crab cake mixture. Form into a round disc about 1-inch tall. Repeat with remaining mixture until you have 8 crab cakes.
Cook in Skillet:
- Heat a tablespoon of oil over medium heat in a cast iron or stainless steel skillet until it begins to sizzle.
- Add four crab cakes and cook for 3-4 minutes per side, or until the edges are crispy. Repeat with the remaining crab cakes.
Bake in Oven:
- Line a large baking sheet with parchment paper. Place crab cakes at least an inch apart. Bake in a preheated 375°F oven for 12-14 minutes, flipping halfway through.
Air Fryer:
- Heat your air fryer to 375°F for 3 minutes. Place 4 crab cakes in a single layer on the metal grate and spritz each with a bit of oil or non-stick cooking spray.
- Cook for 5 minutes, flip them over, and then continue cooking for an additional 5-7 minutes.
- Serve crab cakes with a sprinkle of fresh parsley or chives, lemon wedges, and some homemade remoulade sauce or tartar sauce. Enjoy!
Notes
- Crab: Sort through fresh crab meat to ensure there are no bones.
- Spray: Spritz your hands with cooking spray to avoid sticking.
- Prep-Ahead: Mix up and form the patties, cover with plastic wrap, and refrigerate until ready to cook up to 1 day in advance.
- Storage: Leftover cakes can be kept in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Seal the crab cakes in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Warm them up in a skillet for a few minutes per side or pop them into your air fryer at 350°F until heated through.
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
47mg
(16%)
Sodium
702mg
(29%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
731IU
(15%)
Vitamin C
12mg
(13%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8crab cakes
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 702mg | 29% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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