Maryland Crab Cakes are a beloved dish known for their delicate yet rich flavor, with sweet, fresh crab meat being the star of the show. Unlike other crab cake recipes that may contain heavy fillers, traditional Maryland crab cakes use minimal ingredients to let the fresh crab shine. These crab cakes are often lightly seasoned and pan-fried to golden perfection, making them a seafood lover’s dream.
In this recipe, we’ll walk you through how to make Maryland Crab Cakes, explore the history behind this iconic dish, and provide tips for serving and variations to suit your taste.
The Origins of Maryland Crab Cakes
The Chesapeake Bay, which spans Maryland and Virginia, is famous for its blue crabs. These crabs have long been a staple in Maryland’s cuisine, and crab cakes have been a local favorite for centuries. The concept of using crab meat in cakes likely dates back to Native American and colonial times when fresh crabs were plentiful. Over time, Marylanders perfected the art of the crab cake by using simple ingredients to highlight the natural sweetness of the crab meat. Today, Maryland crab cakes are celebrated for their minimal fillers and reliance on fresh ingredients.
Ingredients for Maryland Crab Cakes
To make authentic Maryland crab cakes, you’ll need the following ingredients:
- Lump Crab Meat: 1 lb (preferably fresh or high-quality canned crab)
- Mayonnaise: 1/4 cup
- Dijon Mustard: 1 tablespoon
- Old Bay Seasoning: 1 1/2 teaspoons
- Worcestershire Sauce: 1 teaspoon
- Egg: 1 large, beaten
- Breadcrumbs (Panko or Regular): 1/4 cup (just enough to bind)
- Lemon Juice: 1 tablespoon, freshly squeezed
- Fresh Parsley: 1 tablespoon, chopped
- Butter or Olive Oil: For frying
- Salt and Pepper: To taste
- Lemon Wedges: For serving
Ingredient Notes
- Lump Crab Meat: For the best flavor and texture, use lump or jumbo lump crab meat, which provides larger, sweeter pieces of crab. If fresh crab is not available, high-quality pasteurized crab meat from the refrigerator section of your grocery store is a good substitute.
- Old Bay Seasoning: A signature of Maryland crab cakes, Old Bay seasoning adds the perfect blend of spices. If you don’t have Old Bay, a blend of paprika, celery salt, and black pepper can work in a pinch.
- Breadcrumbs: Use just enough breadcrumbs to bind the cakes without overwhelming the crab. Panko breadcrumbs create a lighter texture, while regular breadcrumbs will give a more traditional feel.
How to Make Maryland Crab Cakes
Step 1: Prepare the Crab Cake Mixture
- Mix the Wet Ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, and beaten egg.
- Add the Crab Meat: Gently fold in the lump crab meat, being careful not to break up the large pieces.
- Add Breadcrumbs: Sprinkle in the breadcrumbs and gently mix until the mixture holds together. Be careful not to overmix, as this can make the cakes dense.
- Chill the Mixture: Cover the mixture and refrigerate for at least 30 minutes. This helps the crab cakes firm up and makes them easier to shape and cook.
Step 2: Shape the Crab Cakes
- Form the Cakes: Once the mixture has chilled, divide it into 6-8 portions, depending on how large you want your crab cakes. Gently shape each portion into a patty, about 1 inch thick.
- Optional: For extra crispiness, you can lightly dredge the crab cakes in additional breadcrumbs before frying.
Step 3: Cook the Crab Cakes
- Heat the Oil: In a large skillet, heat butter or olive oil over medium heat. You’ll want enough oil to lightly coat the bottom of the pan.
- Fry the Crab Cakes: Once the oil is hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes per side, or until golden brown and crispy on the outside. Be gentle when flipping the cakes to prevent them from falling apart.
Step 4: Serve
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.
Tips for Making the Best Maryland Crab Cakes
- Use Fresh Crab Meat: The quality of the crab meat is key to making great crab cakes. Whenever possible, use fresh or high-quality lump crab meat for the best flavor and texture.
- Chill the Mixture: Chilling the crab cake mixture helps it hold together when frying, so don’t skip this step.
- Don’t Overmix: Be gentle when mixing the ingredients to preserve the large chunks of crab, which give the cakes their signature texture.
- Don’t Overuse Fillers: Minimal breadcrumbs or binders allow the crab flavor to shine, which is what makes Maryland crab cakes unique.
Variations of Maryland Crab Cakes
Baked Maryland Crab Cakes
For a healthier alternative, you can bake the crab cakes instead of frying. Preheat the oven to 400°F (200°C) and place the crab cakes on a greased baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through. For extra crispiness, broil the crab cakes for the last 2-3 minutes.
Spicy Crab Cakes
If you enjoy a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the crab cake mixture. You can also serve the crab cakes with a spicy dipping sauce, like a chipotle mayo or sriracha aioli.
Gluten-Free Crab Cakes
To make gluten-free crab cakes, use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. Ensure all other ingredients, such as Worcestershire sauce, are also gluten-free.
Nutritional Information for Maryland Crab Cakes
Here is an estimate of the nutritional information per crab cake (based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 18 g |
| Carbohydrates | 6 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 520 mg |
| Calcium | 60 mg |
| Iron | 1.2 mg |
This recipe is high in protein and relatively low in carbs and fat, making it a lighter seafood option. To reduce calories, you can bake the crab cakes instead of frying them.
What to Serve with Maryland Crab Cakes
Maryland Crab Cakes are versatile and pair well with a variety of sides. Here are a few ideas:
- Coleslaw: A light, tangy coleslaw adds a refreshing crunch that complements the rich crab cakes.
- Roasted Vegetables: Serve with roasted or grilled vegetables like asparagus, green beans, or Brussels sprouts for a balanced meal.
- Corn on the Cob: Sweet, buttery corn on the cob is a classic side dish for seafood.
- Potato Salad: A creamy potato salad provides a hearty contrast to the lightness of the crab cakes.
- Garden Salad: A simple garden salad with a lemon vinaigrette is a great, light accompaniment.
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, you can use high-quality canned crab meat if fresh crab is not available. Look for refrigerated, pasteurized lump crab meat for the best results. Avoid imitation crab meat, as it won’t give you the same flavor or texture.
Can I freeze crab cakes?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. When ready to cook, thaw in the refrigerator and fry or bake as directed.
How do I store leftovers?
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven until heated through and crispy.
What dipping sauces go well with crab cakes?
Tartar sauce, remoulade, lemon aioli, or even a simple squeeze of lemon juice are all excellent choices for serving with crab cakes.
Conclusion
Maryland Crab Cakes are a true seafood delicacy that’s simple to prepare yet packed with rich, fresh flavors. With minimal fillers, these crab cakes let the sweet, succulent crab meat take center stage. Whether you’re enjoying them as an appetizer, main course, or part of a seafood platter, Maryland crab cakes are sure to impress.
If you’ve tried this recipe, we’d love to hear how it turned out! Share your tips, variations, or any fun additions in the comments below. Don’t forget to share this recipe with friends and family—everyone will love these flavorful, tender crab cakes!