The Authentic Maryland-Style Crab Cakes Recipe You’ll Love

Whipping up authentic maryland-style crab cakes brings pure coastal magic right to your kitchen.

Fresh lump crabmeat creates the heart of this delectable dish.

Chesapeake Bay traditions shine through every carefully crafted bite.

Delicate seasonings complement the sweet marine protein without overwhelming its natural richness.

Maryland’s culinary heritage comes alive with this simple yet elegant recipe.

Regional spices dance alongside tender crab chunks, creating an irresistible seafood experience.

We promise these crab cakes will transport you to a sunny waterfront with just one mouthwatering taste.

Why Maryland-Style Crab Cakes Are Always A Hit

• Master Authentic Seafood Technique: Learn the classic Maryland-style crab cake preparation with professional culinary precision, ensuring restaurant-quality results at home.
• Preserve Delicate Crab Texture: Carefully fold ingredients to maintain the luxurious, tender crabmeat integrity, preventing breaking or toughening the precious seafood.
• Quick Gourmet Meal Solution: Create a sophisticated dish that feels like a restaurant experience without complex cooking skills, perfect for impressing guests or enjoying a special dinner.
• Customize with Simple Variations: Adapt the recipe by switching breadcrumb types, adding fresh herbs, or experimenting with different seasoning blends to match personal taste preferences.

What You’ll Need For Maryland-Style Crab Cakes

• Lump Crabmeat: Fresh and delicate seafood that forms the primary protein of the Maryland-style crab cakes.
• Backfin Crabmeat: Complementary crab meat that adds texture and enhances the overall seafood flavor.

• Egg: Helps bind the crab cake mixture together and provides structural support.
• Mayonnaise: Adds moisture and helps hold the crab cake ingredients together.
• Breadcrumbs, Plain Breadcrumbs: Creates a light, crispy exterior and helps absorb excess moisture in the mixture.

• Dijon Mustard, Worcestershire Sauce: Adds tangy and complex flavor notes to the crab cake mixture.
• Fresh Parsley: Provides a bright, herbal undertone to the overall flavor profile.
• Old Bay Seasoning, Salt, Black Pepper: Classic Maryland-style seasoning blend that brings depth and traditional coastal taste.
• Vegetable Oil: Used for frying the crab cakes to achieve a golden brown and crispy exterior.

How To Make Maryland-Style Crab Cakes From Scratch

Step 1: Prep the Crabmeat

Carefully inspect the crabmeat, removing any tiny shell fragments with gentle fingers. Work delicately to keep the meat’s beautiful texture intact.

Step 2: Create Flavor Base

• Egg
• Mayonnaise
• Dijon mustard
• Worcestershire sauce
• Fresh parsley

Blend until the mixture looks smooth and well combined.

Step 3: Season the Mixture

• Old Bay seasoning
• Salt
• Black pepper

Stir until the seasonings are evenly distributed throughout the wet ingredients.

Step 4: Add Binding Agent

Gently fold breadcrumbs into the seasoned mixture, creating a light and airy binding that will hold the crab cakes together.

Step 5: Incorporate Crabmeat

Softly fold in both lump and backfin crabmeat. Use a delicate touch to prevent breaking the meat’s natural clusters.

Step 6: Shape the Cakes

Form the mixture into circular cakes about 3 inches wide. Be careful not to compress the mixture too tightly – you want them to remain light and fluffy.

Step 7: Create Crispy Coating

Coat each cake’s exterior with an additional layer of breadcrumbs. Press gently to help the crumbs stick and create a golden, crispy exterior.

Step 8: Heat the Cooking Surface

Warm vegetable oil in a large skillet over medium-high heat. The oil should be hot and shimmering, around 375°F.

Step 9: Fry the Crab Cakes

Carefully place the crab cakes into the hot oil. Cook for 3-4 minutes on each side until they turn a beautiful golden brown color.

Step 10: Finish and Serve

Transfer the cooked crab cakes to a paper towel-lined plate. Let them rest for 2-3 minutes to drain excess oil and settle the flavors. Serve hot and enjoy the Maryland classic!

Tips To Make Perfect Maryland-Style Crab Cakes

• Handle Crabmeat with Care: Gently inspect and remove shell fragments to preserve the delicate meat's texture and prevent unexpected crunch.
• Bind Gently: Use minimal breadcrumbs and fold ingredients softly to maintain the crab's natural texture and prevent dense, heavy cakes.
• Control Oil Temperature: Maintain medium-high heat around 375°F to achieve a perfect golden-brown exterior without greasy or soggy results.
• Serve Immediately Fresh: Rest crab cakes briefly after cooking to let them set, then serve hot for maximum flavor and crispy texture.
• Adapt for Dietary Needs: Substitute breadcrumbs with gluten-free alternatives like almond meal or crushed gluten-free crackers for those with wheat sensitivities.

Tasty Spins On Maryland-Style Crab Cakes

• Spicy Cajun Crab Cakes: Add cayenne pepper, hot sauce, and diced jalapeños to the mixture for a fiery New Orleans-inspired version.
• Asian Fusion Crab Cakes: Mix in ginger, sesame oil, green onions, and replace breadcrumbs with panko for a crispy, umami-rich option.
• Mediterranean Herb Crab Cakes: Incorporate chopped basil, oregano, sun-dried tomatoes, and feta cheese for a Greek-inspired coastal flavor profile.
• Caribbean Coconut Crab Cakes: Blend shredded coconut, lime zest, and rum into the mixture, then coat with coconut flakes for a tropical interpretation.

Best Sides For Maryland-Style Crab Cakes

• Elevate Maryland Crab Cakes with Perfect Pairings
• Crisp Chardonnay Complement: Select a buttery, oak-aged Chardonnay with subtle citrus notes to balance the rich, delicate crab meat and cut through the crispy exterior.
• Zesty Citrus Slaw Side: Prepare a tangy coleslaw with fresh lime juice, green onions, and a light vinaigrette to provide a bright, refreshing contrast to the hearty crab cakes.
• Remoulade Sauce Accent: Whip up a classic Louisiana-style remoulade with chopped pickles, capers, and creamy mayonnaise to add a punchy, herbaceous kick that enhances the seafood's natural sweetness.

How To Store Maryland-Style Crab Cakes Properly

• Store cooled crab cakes in an airtight container, placing wax paper between layers to prevent sticking. Keep refrigerated for up to 3 days, ensuring maximum freshness and flavor preservation.
• Wrap individual uncooked crab cakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month, allowing for convenient future meal preparation.
• Warm gently in a preheated oven at 350°F for 10-12 minutes, restoring crispy exterior and maintaining internal moisture without overcooking.
• Always use clean utensils when handling stored crab cakes, and check for any signs of off-odors or discoloration before consuming refrigerated or frozen portions.

Maryland-Style Crab Cakes Q&A

• How do I prevent my crab cakes from falling apart?

Gently fold the ingredients and avoid overmixing. Use fresh lump crabmeat and just enough binding ingredients to hold the cake together without overwhelming the delicate seafood flavor.

• Can I use canned crabmeat instead of fresh?

While fresh is ideal, high-quality canned lump crabmeat can work. Drain thoroughly and carefully check for shell fragments before using. Fresh crabmeat will always yield the best texture and taste.

• What's the best way to test if crab cakes are fully cooked?

Look for a golden brown exterior and an internal temperature of 145°F. The cakes should be heated through and have a crispy, light crust without being greasy or overcooked.

Maryland-Style Crab Cakes Recipe

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4.5 from 15 reviews

• Total Time: 23 minutes
• Yield: 4 1x

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Description

Savory Maryland-style Crab Cakes bring coastal charm to your dinner table, blending fresh lump crab meat with delicate seasonings. Crisp golden edges and tender interiors invite you to savor each delightful bite of this classic seafood favorite.

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Ingredients

Scale 1x2x3x

Seafood:

• 1 lb lump crabmeat
• 0.5 lb backfin crabmeat

Binding Ingredients:

• 1 large egg
• 2 tbsp mayonnaise
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 0.25 cup breadcrumbs

Seasonings and Herbs:

• 1 tbsp fresh parsley, chopped
• 1 tsp old bay seasoning
• 0.25 tsp salt
• 0.125 tsp black pepper

Optional Coating:

• 0.5 cup breadcrumbs (for exterior coating)
• 2 tbsp vegetable oil (for frying)

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Instructions

1. Gently inspect the crabmeat for any shell fragments, carefully removing them without breaking the delicate meat clusters.
2. In a spacious mixing bowl, whisk together egg, mayonnaise, dijon mustard, worcestershire sauce, and fresh parsley until smoothly combined.
3. Sprinkle old bay seasoning, salt, and black pepper into the wet mixture, stirring to distribute seasonings evenly.
4. Fold breadcrumbs into the seasoned mixture, creating a light binding base for the crab cakes.
5. Delicately incorporate lump and backfin crabmeat into the mixture, using a gentle folding technique to maintain meat’s integrity without excessive breaking.
6. Shape the mixture into compact, uniform cakes approximately 3 inches in diameter, ensuring they hold together without compressing too tightly.
7. Coat each cake’s exterior with additional breadcrumbs, pressing gently to help crumbs adhere and create a crisp exterior.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering, around 375°F.
9. Carefully place crab cakes into hot oil, cooking 3-4 minutes per side until golden brown and heated through.
10. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil, allowing them to rest for 2-3 minutes before serving.

Notes

• Check crabmeat meticulously to remove tiny shell fragments, preserving the delicate meat’s texture and preventing unexpected crunch.
• Use fresh, high-quality lump crabmeat for the most authentic Maryland-style flavor and succulent texture.
• Minimize mixing to keep crab chunks intact, creating a lighter, more delicate crab cake that highlights the seafood’s natural sweetness.
• Refrigerate formed cakes for 30 minutes before cooking to help them hold together and develop a crispier exterior when pan-fried.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Appetizer, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 80 mg