Maryland Crab Cakes Recipe

If you’re craving a taste of the Chesapeake Bay without leaving your kitchen, this Maryland Crab Cakes Recipe is your ticket to crabby heaven! Packed with tender chunks of fresh jumbo lump crabmeat and a blend of flavorful seasonings, these crab cakes turn simple ingredients into an irresistible classic. Whether for a special occasion or a relaxed dinner, they always impress with their crispy edges and juicy, flaky centers.

Why You Should Make This Recipe

Authentic flavor in every bite: This recipe captures the true essence of Maryland’s famous crab cakes, featuring Old Bay seasoning and fresh crabmeat.

Light and flaky texture: Using jumbo lump crab and just enough binder keeps the cakes tender without being heavy or mushy.

Easy to prepare: With straightforward ingredients and simple steps, this recipe is approachable for cooks of all skill levels.

Perfect for any occasion: Whether you’re hosting a brunch or just treating yourself, these crab cakes turn any meal into a celebration.

Ingredients & Substitutions

One of the joys of the Maryland Crab Cakes Recipe is how it balances a handful of essential ingredients that each play a vital role. From the sweetness of the crabmeat to the zing of fresh lemon juice and the warmth of Old Bay seasoning, every component adds a layer of flavor, texture, or color that makes the final dish sing.

• Fresh jumbo lump crabmeat: The star of the show, offering sweet, succulent chunks that should be handled gently to preserve texture.
• Green onions: Adds a mild, fresh bite without overpowering the delicate crab flavor.
• Mayonnaise: Provides moisture and a creamy consistency to help bind the mixture without weighing it down.
• Old Bay seasoning: The iconic Maryland spice blend that brings a subtle heat and complexity.
• Panko breadcrumbs: Light and airy, they hold the cakes together while keeping them crispy on the outside.

How to Make Maryland Crab Cakes Recipe

Step 1: Mix the Flavorful Binder

Start by combining the green onions, mayonnaise, egg, parsley, Old Bay seasoning, Dijon mustard, Worcestershire sauce, fresh lemon juice, salt, and white pepper in a bowl. Whisk these together thoroughly—the mixture should be smooth and aromatic. This flavorful binder is what will gently hold your crab cakes together without masking the star ingredient.

Step 2: Gently Fold in Crabmeat and Breadcrumbs

Next, carefully add in your jumbo lump crabmeat and panko breadcrumbs. Toss lightly to moisten the crab without breaking up the lumps—this is key for those beautiful, substantial bites. The breadcrumbs provide just enough structure to keep everything intact once cooked.

Step 3: Shape the Crab Cakes

Lightly grease a ½ cup measuring cup and scoop out six mounds of your crab mixture. Then, gently shape each mound into a rounded disc about 2½ inches across. Arrange the crab cakes on a parchment-lined baking sheet, making sure they have some breathing room to crisp up.

Step 4: Bake to Golden Perfection

Bake your crab cakes in a preheated 450°F oven for 12 to 14 minutes. When done, they should be lightly golden on top and around the edges—crispy on the outside with a tender, flaky interior. Serve hot for the best experience!

How to Serve Maryland Crab Cakes Recipe

Garnishes

A simple sprinkle of fresh chopped parsley and a few lemon wedges go a long way. The lemon adds a pop of brightness that cuts through the richness, while parsley adds a fresh, herbal note that lifts the dish beautifully. Don’t forget your favorite dipping sauce—creaminess like tartar or a zesty remoulade pairs perfectly!

Side Dishes

Think classic and comforting: a crisp green salad, buttery corn on the cob, or roasted asparagus. A side of coleslaw or baked hush puppies also complements the Maryland Crab Cakes Recipe wonderfully, giving you a complete and satisfying meal.

Creative Ways to Present

For a party or special dinner, serve your crab cakes atop a bed of mixed greens or arugula drizzled with lemon vinaigrette. You can also make sliders by placing the crab cakes on small buns with a smear of aioli and fresh cucumber slices—a fun twist that adds excitement to your presentation.

Make Ahead and Storage

Storing Leftovers

Any crab cakes you have leftover can be stored in an airtight container in the refrigerator for up to 5 days. This makes for a great next-day lunch or a quick dinner fix. Just keep the garnishes separate until serving to maintain freshness.

Freezing

You can freeze uncooked crab cakes by shaping them first, then freezing on a tray for a couple of hours. Once firm, wrap each crab cake tightly in plastic wrap and store them in a freezer bag for up to 2-3 months. When ready, thaw overnight in the fridge before baking.

Reheating

To reheat, preheat your oven to 350°F and warm the crab cakes for 10-12 minutes until hot and crispy again. Avoid microwaving if you want to maintain that lovely crunch, but if you’re in a hurry, a quick zap is fine for a softer texture.

FAQs

Final Thoughts

This Maryland Crab Cakes Recipe is a joyful ode to a classic coastal favorite. I hope you dive in with excitement and enjoy the wonderful blend of flavors and textures that make these crab cakes so special. Whether you stick to tradition or get creative with sides and sauces, your kitchen is about to smell incredible and your taste buds will thank you!

Maryland Crab Cakes Recipe

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• Author: Susan
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 32-34 minutes
• Yield: 6 crab cakes 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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Description

Classic Maryland Crab Cakes feature fresh jumbo lump crabmeat combined with aromatic seasonings and herbs, then baked to a golden perfection. These crab cakes are moist, flavorful, and perfect as an appetizer or main dish served with lemon wedges and your choice of dipping sauce.

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Ingredients

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Crab Cakes

• 1 pound fresh jumbo lump crabmeat, picked over to remove any cartilage or shell fragments
• 4 green onions, green parts only, chopped
• 1/4 cup mayonnaise
• 1 large egg
• 1 Tablespoon chopped fresh parsley
• 1 1/2 teaspoons Old Bay seasoning
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon table salt
• 1/8 teaspoon ground white pepper
• 1/2 cup plain panko breadcrumbs

Garnish

• Lemon wedges
• Chopped fresh parsley for garnish
• Tartar sauce, creamy chipotle chile sauce, remoulade sauce, or cocktail sauce for serving

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Instructions

1. Preheat Oven: Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silpat mat to prepare for baking the crab cakes.
2. Mix Wet Ingredients and Seasonings: In a mixing bowl, combine the chopped green onions, mayonnaise, egg, chopped fresh parsley, Old Bay seasoning, Dijon mustard, Worcestershire sauce, fresh lemon juice, table salt, and ground white pepper. Whisk these ingredients together thoroughly using a fork.
3. Add Crabmeat and Breadcrumbs: Gently fold in the fresh jumbo lump crabmeat and plain panko breadcrumbs. Be careful to mix just enough to moisten the crabmeat evenly without breaking up the lumps.
4. Shape Crab Cakes: Using a 1/2 cup measuring cup sprayed with nonstick spray, scoop out 6 equal-sized portions. Lightly shape each portion into mounds or fat, round discs about 2 1/2 inches across and place them spaced out on the prepared baking sheet.
5. Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes until the crab cakes are lightly golden brown on top and around the edges.
6. Serve: Serve the crab cakes immediately garnished with lemon wedges and a sprinkle of chopped fresh parsley. Pair with tartar sauce or your favorite dipping sauce.

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Notes

• Frying Option: For fried crab cakes, add 1/4 cup unbleached all-purpose flour and 1/4 cup vegetable oil. After shaping, refrigerate crab cakes covered for 30 minutes to 24 hours. Dredge each cake lightly in flour, then fry over medium-high heat for 4-5 minutes per side until golden and cooked through.
• Storing Leftovers: Store leftover crab cakes in an airtight container in the refrigerator for up to 5 days, or freeze for 2-3 months. Reheat in the microwave or in a 350°F oven for 10-12 minutes.
• Freezing Uncooked: Shape crab cakes and freeze for 2-3 hours. Then wrap with two layers of plastic wrap. Thaw overnight in the fridge before baking as directed.
• Smaller Crab Cakes: For smaller crab cakes, halve the size and reduce baking time to 8-10 minutes.