Maryland Crab Cakes Recipe (Small Batch Recipe)

If you’ve ever had a true Maryland crab cake, you know there’s nothing quite like it. It’s soft and meaty on the inside, golden brown on the outside and tastes like sweet crab with just the perfect amount of seasoning.

They’re simple, they’re not overdone, and they really let the flavor of the crab meat come through. That’s the biggest difference between a Maryland crab cake and other versions: Maryland crab cakes don’t try to cover up the crab with too many extra ingredients.

The crab is the star, and everything else just holds it together. And because of the few ingredients required, they are actually very easy to make.

Why Maryland Crab Cakes Are Different

A lot of crab cakes you’ll find in restaurants or online recipes are packed with breadcrumbs, peppers, onions, celery or other fillers. Although they may all be delicious, that’s not the traditional Maryland way.

I like to keep my crab cakes classic, just enough binder to hold the crab together, plus a few pantry ingredients for flavor. I use Old Bay seasoning because that’s what gives it that familiar taste without being too overpowering. And I skip the extra vegetables altogether.

For me, the ideal crab cake should have big bites of crab you can actually see. It shouldn’t be dense or mushy. That’s what I aim for with this recipe – something that tastes like crab first, not breading.

The Best Crab Meat to Use For Maryland Crab Cakes

When I make these, I always use lump crab meat. It’s made up of small chunks of white meat from the body of the crab. The texture is perfect. It’s firm enough to hold its shape, but soft and flaky once cooked. It’s also flavorful without being too delicate or overly expensive.

I’ve tried jumbo lump before, and while it’s delicious, it can be hard to keep those huge chunks together in a crab cake. If that’s what you have, just gently break it up into smaller pieces before mixing.

On the flip side, I avoid backfin or special crab meat for this recipe because those are more shredded and just don’t give the same texture or for that matter, flavor.

Where To Buy Crab Meat

If you don’t live near the coast, you can purchase crab meat from the refrigerated section at the grocery store, usually near the fresh seafood or by the smoked salmon. The crab meat I use comes in a small plastic tub and is labeled “lump crab meat.”

Sometimes it’s pasteurized, sometimes fresh. Either works fine as long as it’s real crab and not imitation.

It’s easy to mistake imitation crab (which is usually made from white fish) for the real stuff if you’re in a hurry, so I always double-check the label. Imitation crab won’t work here as it has a completely different texture and taste.

The Key To Making Maryland Crab Cakes

Although the ingredients play a big role in making crab cakes, there is one more very important step that you can’t skip. And that is letting the crab cakes sit in the fridge before cooking.

I’ve made the mistake of rushing this step, and the cakes just fell apart in the pan. When you let them chill for at least an hour (or longer, if you have the time), the mixture firms up and holds its shape much better when frying.

It also helps the flavors settle into the crab. The mayonnaise, mustard, Worcestershire sauce, and Old Bay really come together after a little time in the fridge.

I’ve found that 3 to 4 hours is the sweet spot, but even 1 hour makes a huge difference. If I know I’m going to be short on time, I just make them the night before and keep them covered in the fridge until the next day.

Maryland Crab Cake Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

Ingredients:

• 1 large egg
• 1 1/4 tablespoons mayonnaise
• 3/4 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Pinch of salt
• 1 tablespoon finely chopped fresh parsley
• 1/2 pound lump crab meat
• 1/4 cup panko breadcrumbs
• Vegetable or canola oil, for cooking

Instructions:

1. Line a baking sheet with parchment paper, aluminum foil or a silicone baking mat (not absolutely necessary but helps with easy clean up).
2. In a medium size bowl add the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley and mix well.
3. Drain the crab meat and remove any hard or sharp pieces. If using jumbo crab meat cut in smaller portions. Add the crab meat and panko breadcrumbs to the bowl and gently fold the mixture using a silicone spatula. You want to mix until well incorporated, being careful not to shred the crab meat.
4. Divide the mixture into 3 even portions and shape into 3 cakes. Place on the lined baking sheet. Cover and refrigerate for at least 1 hour, but preferably 4 hours.
5. When you are ready to cook the crab cakes, preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, carefully place the crab cakes in the pan and cook for 3-5 minutes or until golden brown. Flip and cook on the other side for an additional 3-5 minutes, or until golden brown. (For Baking Instructions see my Baked Crab Cakes Recipe).
6. Serve the crab cakes warm with your favorite tartar or remoulade sauce.

Make-Ahead Tips

These Maryland crab cakes are easy to prep ahead of time. I’ve made them the day before and just stored them in the fridge until I was ready to cook. If I’m making a bigger batch, I’ll double the recipe and form all the patties in advance.

You can also freeze them if you need to. Just wrap each uncooked crab cake tightly with plastic wrap and put them in a freezer-safe bag or container. When I do this, I let them thaw in the fridge before cooking so they don’t fall apart in the pan.

How To Serve Them

There are a lot of ways to serve crab cakes, and I’ve tried them all:

• As a meal: I serve the crab cakes with roasted veggies or a baked potato on the side. Sometimes I’ll make a simple salad or coleslaw.
• On a bun: One crab cake makes a great sandwich. I toast a bun, add lettuce and tomato, and maybe a spoonful of tartar or remoulade sauce.
• Brunch-style: I’ve also served crab cakes with a fried or poached egg on top, kind of like a twist on eggs Benedict. It works great for a weekend brunch.
• As an appetizer: You can divide this recipe into six small crab cakes instead of three. They cook a little faster but taste just as good. I like to serve them with a dipping sauce or a wedge of lemon.

This Maryland crab cakes recipe is one that I keep coming back to, especially during the summer months. They’re not hard to make, and they don’t need a long list of ingredients.

If you follow the steps and don’t skip the chill time, you’ll end up with crab cakes that are crisp on the outside, tender on the inside, and full of that delicious crab flavor. This recipe makes just the right amount for a smaller meal, but it’s easy to double if you’re feeding more people.

Enjoy! Mary

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