Perfect Maryland Crab Cakes (Baked or Sauteed)

Name: Perfect Maryland Crab Cakes (Baked or Sauteed)
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 6 crab cakes
Ingredients: 8 ounces fresh jumbo lump crab meat; 8 ounces fresh shredded crab meat; ½ cup crushed saltine crackers; ¼ cup mayonnaise; 1 large egg; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon fresh chopped parsley; 2 teaspoons Old Bay seasoning; 3 tablespoons butter

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
50 mins
Servings
6 crab cakes
Calories
217 kcal
Course
Main Course
Cuisine
American

Perfect Maryland Crab Cakes (Baked or Sauteed)

Gael Hudson

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Maryland Crab Cakes recipe with fresh crab, little crumb and zesty seasonings. Make crab cakes pan fried or baked and servewith remoulade or tartar sauce on the side!

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Ingredients

Servings

8 ounces fresh jumbo lump crab meat drained well
8 ounces fresh shredded crab meat drained well
½ cup crushed saltine crackers or 1/3 cup panko breadcrumbs
¼ cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley or 1 tsp fresh dill
2 teaspoons Old Bay seasoning
3 tablespoons butter

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Instructions

Set out a large mixing bowl and rimmed baking sheet lined with parchment paper.
To the bowl, add all the crab meat, crushed crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped herbs, and old bay. Gently mix until well incorporated.
Use a 1/3 cup to scoop out 6 equal portions. Gently press into large patties, about 1 ½ inch thick. Set on the baking sheet. Cover and chill for at least 30 minutes, but up to 4 hours.
For Stovetop Cooking: Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes 4-5 minutes per side, until golden-brown.
For Baked Crab Cakes: Preheat the oven to 450 degrees F. Melt the butter and drizzle it around the crab cakes on the baking sheet. Bake for 10-12 minutes, flipping once after 5 minutes.

Notes

Why Crackers? Saltines are an old-school ingredient to use as a moisture-holding binding agent in crab cakes, meatballs, casseroles, and all sorts of recipes. They offer more flavor than standard breadcrumbs, and tend to create a lighter less dense texture. You can also use Gluten-Free saltines or breadcrumbs in this recipe.
Serve Maryland Crab Cakes with homemade tartar sauce or zesty remoulade.
Crab cakes will keep well for up to 4 days in the fridge if kept in a sealed container. To freeze, wrap individual crab cakes in plastic wrap before placing them together in an airtight bag or another freezer-safe container. Keep in the freezer for up to 3 months.

Nutrition Information

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Serving 1crab cake Calories 217kcal (11%) Carbohydrates 5g (2%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 78mg (26%) Sodium 840mg (35%) Potassium 191mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 314IU (6%) Vitamin C 7mg (8%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6crab cakes

Amount Per Serving

Calories 217 kcal

% Daily Value*

Serving	1crab cake
Calories	217kcal	11%
Carbohydrates	5g	2%
Protein	16g	32%
Fat	14g	22%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	840mg	35%
Potassium	191mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	314IU	6%
Vitamin C	7mg	8%
Calcium	52mg	5%
Iron	1mg	6%