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Perfect Maryland Crab Cakes (Baked or Sauteed)
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.