Why Make This Recipe

Maryland Crab Cakes are a delicious way to enjoy the flavors of the ocean. They are packed with tender lump crab meat and are lightly seasoned to bring out the natural sweetness of the crab. These cakes are perfect for a special occasion or a weeknight dinner. Plus, they are easy to make and can impress your family and friends.

How to Make Maryland Crab Cakes

Ingredients

• 1 large egg
• 2.5 tablespoons mayonnaise
• 1.5 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 0.25 teaspoon salt
• 0.25 cup finely diced celery
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat
• 0.5 cup panko breadcrumbs
• Canola oil, for frying

Directions

1. Line a baking sheet with aluminum foil.
2. In a large bowl, mix together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley until well combined.
3. Gently fold in the crab meat and panko, being careful not to break the crab.
4. Form the mixture into six crab cakes, using about half a cup of the mixture for each cake. Place the cakes on the prepared baking sheet.
5. Cover and refrigerate for at least one hour to help them hold their shape.
6. Preheat a large nonstick skillet over medium heat and coat it with canola oil.
7. Once the oil is hot, add the crab cakes and cook for three to five minutes on each side, or until golden brown.
8. Serve immediately with tartar sauce or a squeeze of fresh lemon juice.

To make the tartar sauce, mix in a small bowl:

• 1 cup mayonnaise
• 1.5 tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1 to 2 tablespoons lemon juice
• Season with salt and black pepper to taste, and chill until ready to serve.

How to Serve Maryland Crab Cakes

Serve Maryland Crab Cakes hot and crispy, straight from the skillet. They pair well with tartar sauce, lemon wedges, or a fresh green salad. You can also serve them as an appetizer or a main dish.

How to Store Maryland Crab Cakes

If you have leftovers, store the crab cakes in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, place them in a skillet over low heat until warm, or you can bake them in the oven for a few minutes.

Tips to Make Maryland Crab Cakes

• Be gentle when mixing the crab meat to keep the lumps intact for a better texture.
• Chilling the crab cakes for at least an hour helps them hold their shape while frying.
• Use fresh crab meat for the best flavor, but canned or frozen crab meat can also work if you cannot find fresh.

Variation

You can add other ingredients like diced bell peppers or jalapeños for an extra kick. Some people like to add a bit of shredded cheese for a creamier texture.

FAQs

1. Can I freeze Maryland Crab Cakes?
Yes, you can freeze uncooked crab cakes. Place them between layers of parchment paper and store them in a freezer-safe bag. They can last for up to three months.

2. Can I bake the crab cakes instead of frying them?
Yes, you can bake Maryland Crab Cakes. Place them on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping them halfway through, until golden brown.

3. Can I use a different type of crab meat?
Yes, while lump crab meat is preferred for its texture and flavor, you can use claw meat or even imitation crab meat if that’s what you have on hand, but the taste will differ.