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Maryland Crab Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews
  • Author: Olivia
  • 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

Description

This Maryland Crab Cakes recipe offers a delightful taste of the classic Chesapeake Bay specialty. Made with fresh jumbo lump crabmeat and a blend of flavorful seasonings including Old Bay, mustard, and Worcestershire sauce, these crab cakes are baked to perfection for a light golden crust. Served with lemon wedges and your favorite dipping sauces, they’re a perfect appetizer or main dish showcasing sweet crab flavors and a tender texture.

Ingredients

Scale

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
  • A sprinkle of chopped fresh parsley
  • Tartar sauce, creamy chipotle chile sauce, remoulade sauce, cocktail sauce, or preferred dipping sauce

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure easy cleanup.
  2. Prepare Crab Mixture: In a medium bowl, combine the chopped green onions, mayonnaise, egg, chopped parsley, Old Bay seasoning, Dijon mustard, Worcestershire sauce, fresh lemon juice, salt, and ground white pepper. Whisk thoroughly with a fork until well blended.
  3. Add Crab and Breadcrumbs: Gently fold in the fresh jumbo lump crabmeat and panko breadcrumbs to the seasoned mixture, taking care not to break up the crab lumps more than necessary. The goal is to lightly moisten the crab without turning it into a paste.
  4. Shape Crab Cakes: Spray a 1/2 cup measuring cup with nonstick spray to prevent sticking. Use it to scoop out six equal-sized mounds of the crab mixture. Gently shape each mound into a round, slightly flattened disc about 2 1/2 inches in diameter. Place them evenly spaced on the prepared baking sheet.
  5. Bake: Place the baking sheet in the preheated oven and bake the crab cakes for 12 to 14 minutes. They should be lightly golden on top and around the edges when done.
  6. Serve: Remove the crab cakes from the oven and serve immediately. Garnish with lemon wedges and a sprinkle of fresh parsley. Offer your choice of tartar sauce, creamy chipotle chile sauce, remoulade, cocktail sauce, or other preferred dipping sauces alongside.

Notes

  • Frying Option: If you prefer fried crab cakes, add 1/4 cup unbleached all-purpose flour and 1/4 cup vegetable oil. After shaping, cover crab cakes with plastic wrap and refrigerate for 30 minutes to 24 hours. Lightly dredge each crab cake in flour. Heat oil over medium-high heat in a skillet and fry crab cakes 4-5 minutes per side until golden brown. Drain on a wire rack.
  • Storing Leftovers: Store any leftovers 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 until heated through.
  • Freezing Uncooked Crab Cakes: Shape crab cakes and freeze them for 2-3 hours until firm. Then wrap well in two layers of plastic wrap. To cook, thaw overnight in the refrigerator and bake as directed.
  • Smaller Crab Cakes: For smaller crab cakes, reduce size by half. Bake smaller cakes for 8-10 minutes until golden.

Find it online: https://oliviadinner.com/maryland-crab-cakes-recipe/