Maryland Style Crab Cakes

Save this recipe on:

I’ve always had a soft spot for seafood, and nothing captures that better than a plate of Maryland Style Crab Cakes. These are not your average crab cakes; they’re packed with sweet, tender crabmeat and just the right amount of seasoning to let the star ingredient shine. I remember the first time I tried them on a coastal trip to Maryland, and I knew I had to recreate that magic at home.

Preparing these crab cakes brings a little bit of the ocean right into my kitchen. I love how simple and elegant they are. With minimal filler, every bite is flavorful and filled with luscious crab. It’s a dish that feels special, yet comes together with ease. There’s something incredibly satisfying about forming those golden patties and watching them sizzle to crispy perfection in a hot skillet.

Whether you’re planning a family dinner or an upscale appetizer for guests, Maryland Style Crab Cakes are a versatile favorite. I often serve them alongside my creamy garlic chicken breasts or oven roasted root vegetables to balance the richness. And if I have a crowd to please, they’re perfect paired with a vibrant broccoli salad.

Why You’ll Love This Maryland Style Crab Cakes Recipe

These crab cakes are loaded with fresh crab and only the essentials. There’s no heavy breading or overpowering flavors here. They’re all about highlighting the delicate sweetness of the crab with a touch of seasoning and just enough filler to hold them together. Whether you bake, fry, or broil them, they come out irresistibly golden and flavorful every time. They’re a coastal classic that’s easy to make, quick to cook, and sure to impress.

Ingredients

Lump Crab Meat: This is the heart of the dish, offering sweet and tender chunks that define true Maryland crab cakes.

Mayonnaise: Adds creaminess and helps bind the ingredients without overwhelming the crab flavor.

Dijon Mustard: Introduces a tangy zip that complements the seafood beautifully.

Worcestershire Sauce: A small amount adds depth and umami without making the mixture too salty.

Old Bay Seasoning: A Maryland staple, this spice blend brings just the right amount of savory warmth.

Egg: Helps to bind everything together while keeping the texture soft.

Breadcrumbs: Just enough to hold the cakes together without making them dense.

Fresh Parsley: Brings a burst of freshness and color.

Lemon Juice: Brightens up the flavor and balances the richness of the crab.

How to Make Maryland Style Crab Cakes

Step 1: Prepare the Crab Mixture

In a large mixing bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, breadcrumbs, chopped parsley, and a splash of lemon juice. Be careful not to overmix so the crab pieces stay intact.

Step 2: Form the Crab Cakes

Using your hands or a scoop, shape the mixture into round patties about 3 inches wide. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up.

Step 3: Cook to Golden Perfection

Heat a skillet over medium heat and add a little oil. Carefully place the crab cakes in the pan and cook for 3 to 4 minutes per side, or until golden brown and heated through. You can also bake or broil them if you prefer a lighter preparation.

Recipe Variations and Possible Substitutions

For a spicier twist, try adding a dash of cayenne pepper or a few dabs of your favorite hot sauce to the crab mixture. If you’re out of Old Bay, a combination of celery salt, paprika, and a touch of black pepper works in a pinch. You can also swap out fresh parsley for chopped chives or green onions. For a gluten-free version, use almond flour or crushed gluten-free crackers instead of breadcrumbs.

Serving and Pairing Suggestions

I love serving Maryland Style Crab Cakes with a simple lemon aioli or a classic tartar sauce. They shine on their own but become even more delightful with a fresh salad or roasted vegetables. For a full meal, serve with buttered corn on the cob or a baked potato. If you’re entertaining, make mini crab cakes for an elegant appetizer.

Storage and Reheating Tips

Store any leftover crab cakes in an airtight container in the fridge for up to three days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes or until warmed through. You can also reheat them in a skillet over medium heat for a few minutes per side. Avoid microwaving as it can make them soggy.

FAQs

What kind of crab meat is best for Maryland Style Crab Cakes?

Lump crab meat is ideal because of its large, tender pieces and sweet flavor. Avoid imitation crab or finely shredded varieties for the most authentic texture.

Can I bake Maryland Style Crab Cakes instead of frying?

Yes, baking is a great alternative. Simply place them on a greased baking sheet and bake at 400°F for about 12-15 minutes, flipping once midway.

How do I keep Maryland Style Crab Cakes from falling apart?

Chilling the formed crab cakes before cooking is essential. Also, make sure not to overmix the ingredients so the cakes remain tender but cohesive.

Can I freeze Maryland Style Crab Cakes?

Absolutely. Freeze the uncooked patties on a tray, then transfer to a sealed container. When ready to cook, thaw overnight in the fridge and cook as directed.

Related Recipe You’ll Like

If you love the flavors of Maryland Style Crab Cakes, you’ll definitely enjoy trying famous crab bombs for a spicier twist, or indulge in the decadence of a creamy crab and shrimp seafood bisque. Both recipes bring the ocean right to your table in a comforting, flavorful way.

Save and Share This Recipe for Later

Don’t forget to pin this Maryland Style Crab Cakes recipe to your favorite Pinterest board so you can easily find it next time you’re craving seafood. Share it with your friends and family on social media or by email—good food is meant to be enjoyed together!

Save this recipe on: