Perfect Maryland Crab Cakes (Baked or Sauteed)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
30 mins
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Total Time
50 mins
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Servings
6 crab cakes
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Calories
217 kcal
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Course
Main Course
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Cuisine
American
Perfect Maryland Crab Cakes (Baked or Sauteed)
Description
Maryland Crab Cakes feature a combination of jumbo lump and shredded crab meat gently folded with crushed saltine crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh parsley or dill, and Old Bay seasoning. This mixture is formed into large patties and chilled to firm up the shape before cooking. The use of saltine crackers as a binder provides subtle flavor and a lighter texture than typical breadcrumbs.
Cooking options include sautéing in butter over medium heat until golden brown, or baking at 450°F with melted butter drizzled on and flipping halfway, which also produces a crispy exterior while keeping the interior moist and tender. Serving these crab cakes with tartar sauce or remoulade complements their savory flavor profile.
They can be refrigerated for up to four days, or frozen wrapped individually for up to three months, enabling preparation ahead of time.
Ingredients
- 8 ounces crab meat drained well, fresh jumbo lump
- 8 ounces crab meat drained well, fresh, shredded
- ½ cup saltine crackers or 1/3 cup panko breadcrumbs, crushed
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon parsley or 1 tsp fresh dill, fresh chopped
- 2 teaspoons Old Bay seasoning
- 3 tablespoons butter
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
- Saltine crackers serve as a flavorful, moisture-retaining binder resulting in a lighter texture compared to plain breadcrumbs.
- Gluten-free saltines or breadcrumbs can be substituted to accommodate dietary needs.
- Serve with homemade tartar sauce or zesty remoulade for added flavor.
- Crab cakes keep for up to four days refrigerated in an airtight container.
- For freezing, wrap crab cakes individually in plastic wrap then store in airtight freezer bags for up to three months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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