Growing up in Washington DC, seafood meals have always been my favorite. From Maryland Blue Crabs, to lobster, shrimp or fish, every time I enjoy a good seafood meal, it takes me back to my childhood where seafood was so good and so abundant. In my home, watching my parents steam live Maryland Blue Crabs was a summertime ritual. I love eating that delicious, juicy crab meat right from the shell. Fast forward to today, living on the opposite coast, my taste of home usually come in the form of my go to Maryland Crab Cake Recipe. Maryland Crab Cakes are the ultimate when it comes to great seafood meal. A classic cuisine made with lump crab meat and minimal filler. You enjoy the taste of crab with every bite. In this blog post I share with you my tasty and easy Maryland Crab Cake Recipe.
Watch the Video (Maryland Crab Cake Recipe Tutorial)
How to Make Maryland Crab Cakes
What are Maryland Crab Cakes? Maryland Crab Cakes are a Maryland staple dish that is a decadent cake full of lump crab meat made from delicious Maryland Blue Crabs. There are a few key steps to making the perfect crab cake. The first step is to use Lump crab meat. Lump crab meat will yield a crab cake that is meaty and delicious. The second step is to use Saltine crackers instead of bread crumbs. By using Saltine crackers, your crab cakes will have rich flavor and the texture will be lighter and flakier. The third step is to refrigerate your mixture of ingredients for one hour before baking. This will allow your flavors to mingle yielding a better tasting cake. Lastly, after forming your cakes top with butter and place them in the oven on 450 degree Fahrenheit. These steps will allow your crab cakes to be crispy and golden on the outside and tender on the inside.
Ingredients for Maryland Crab Cake Recipe
Lump Crab Meat, Saltine Crackers, Butter, Egg, Cup Mayonnaise, Dijon Mustard, Worcestershire Sauce, Fresh Lemon Juice, Old Bay Seasoning, Salt and Fresh Parsley
What You Will Need
3. Step by Step Instructions for Crab Cake Recipe
Step 1: Preheating the Oven
Begin by preheating your oven to 450 degrees Fahrenheit.
Step 2: Making the Binder for the Crab Cakes
Next place the saltine crackers in a food processor and pulse them until they become light crumbs. If you don’t have a food processor it’s ok. Just place your crackers in a sealable bag and using the smooth end of a meat mallet (or if you have the wooden mallet you use to crack crabs, that will work too) and gently crack the cracker just until it reaches a crumb consistency. Using saltine crackers instead of breadcrumbs will make for a more flavorful crab cake.
Step 3: Combining the Ingredients
In a large bowl, combine the mayonnaise, mustard, egg, Worcestershire sauce, lemon juice, parsley, Old Bay Seasoning, and salt. Whisk these ingredients together until they form a harmonious medley of flavors.
Gently fold the lump crab meat and the prepared cracker crumbs into the flavorful mixture. Ensure the crab meat is coated evenly, being cautious not to break down the lumps of crab.
Step 4: Chill in the Refrigerator
Chill and Set: Place the bowl in the refrigerator for one hour. This resting period allows the flavors to meld and the mixture to firm up, ensuring the crab cakes hold their shape during cooking.
Step 5: Forming the Patties
After the refrigeration period, remove the bowl from the refrigerator and form the crab mixture into patties. Place them on a baking dish lined with parchment paper or lightly greased.
Step 6: Baking the Crab Cakes
Transfer the baking dish to the preheated oven and let the crab cakes bake for approximately 15 minutes or until they achieve a beautiful golden brown color and a crispy exterior.
After their time in the oven, remove the crab cakes and let them rest for a moment. Serve these delectable creations while they’re still warm, allowing your taste buds to revel in the delicate flavors and textures.
What to Eat With Your Maryland Crab Cakes
When it comes to what pairs well with these crab cakes, the options are limitless. Depending on what your palate desires, you can have a number of things to chose from. Here are a few ideas you may like:
- French Fries: Nothing wrong with a classic! Hot, crispy fries are always a crowd-pleaser.
- Corn on the Cob: If it’s in season, sweet summer corn on the cob is the perfect pairing.
- Hush Puppies: A little Southern twist to go with your Maryland staple.
- Coleslaw: Creamy or vinegar-based slaw adds a cool, crunchy element that cuts through the richness of the crab cakes.
Vegetable-Focused Sides:
- Roasted vegetables: Asparagus, broccoli, zucchini – all delicious with some olive oil, salt, and pepper.
- Salad: A salad is always a great choice to balances the meal. You can chose from a green leafy salad, cucumber salad or black bean salad to name a few.
- Grilled Corn Salad: A fresh, summery take on corn with peppers, herbs, and a touch of lime.
- Sautéed Spinach or Kale: A touch of garlic and lemon brightens up these healthy greens.
Other Fun Options:
- Potato Salad: Creamy or mustard-based, a satisfying addition.
- Remoulade Sauce: This classic sauce is tangy and delicious on the crab cakes.
- Tartar Sauce: Another classic seafood sauce that goes perfectly with crab cakes.
- Mac and Cheese: A little bit of indulgence never hurt anyone!
How to Store Leftover Crab Cakes
Leftover cakes can be refrigerated to eat later. Simply individually wrap each crab cake with plastic wrap then place them in an airtight container. This will prevent the cakes from becoming too dry. Crab cakes can be stored in the refrigerator for 3 to 5 days.
When freezing the crab cakes, you have two options. You can freeze the leftover cakes by first flash freezing (Placing the crab cakes on a baking sheet lined with parchment paper, freeze for about an hour until solid) then wrapping then with plastic wrap then placing them in an airtight freezer container or bag. These cakes can be stored in the freezer for 3 to 4 months.
Your second option is to freeze the crab cakes before you cook them. Uncooked crab cakes are stored the same way as cooked crab cakes. Simply form your cakes as usual then follow the steps for freezing cooked crab cakes.
To thaw frozen cakes refrigerator overnight. Reheat the crab cakes in the oven at 350 degrees Fahrenheit. Place them on a baking sheet and bake for 5 to 10 minutes or until thoroughly heated.
Important Tips
- Use fresh crab meat when possible: For the best flavor and texture, use fresh, high-quality crab meat when making crab cakes.
- Don’t overcook: Overcooked crab cakes will be dry and tough.
- Store promptly: Refrigerate or freeze crab cakes as soon as possible to ensure freshness and prevent spoilage.
- Don’t refreeze thawed crab cakes: Refreezing can compromise the taste and texture.
Maryland Crab cakes are The BEST Crab Cakes around. My family love them as a delightful appetizer or a main course. Whether served with fresh salad, These homemade crab cakes are a testament to the art of crafting exquisite flavors from simple yet premium ingredients.
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Maryland Crab Cake Recipe
4
servings30
minutes40
minutesIngredients
1 lb Lump Crab Meat
15 Saltine Crackers
1 Tbsp Butter
1 Egg
1/4 Cup Mayonnaise
1/2 Tbsp Dijon Mustard
2 tsps Worcestershire sauce
1 Tbsp Fresh Lemon Juice
1 tsp Old Bay Seasoning
1/4 tsp Salt
1 Tbsp Fresh Parsley
Directions
- Preheat the oven 450 degrees
- Place the saltine cracker in a food processor then blend into a light crumb.
- To a large bowl, add the mayonnaise, mustard, egg, Worcestershire sauce, lemon juice, parsley, Old Bay Seasoning and salt.
- Whisk all the ingredients until well combined.
- Add the crab meat and cracker crumbs. Using a spatula, gently fold until your crab meat is well coated making sure not to break down your lump crab pieces.
- Place the bowl in the refrigerator for one hour.
- After one hour remove the bowl from the refrigerator and form your crab meat into patties.
- Place them on a baking dish then brush with the butter.
- Transfer to the preheat oven and cook for 15 minutes or until golden brown.
- After 15 minutes remove them from the oven and serve.
Recipe Video
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