Best 11 Authentic Maryland Crab Cakes Recipes

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In the realm of seafood delicacies, Maryland crab cakes reign supreme, captivating taste buds with their delectable blend of fresh crab meat, savory seasonings, and a crispy golden crust. Originating from the Chesapeake Bay region, these iconic crab cakes embody Maryland's rich culinary heritage. Our curated collection of authentic Maryland crab cake recipes will guide you through the art of crafting these culinary gems, ensuring a perfect balance of flavors and textures in every bite. From the classic recipe that stays true to tradition to innovative variations that add a modern twist, our recipes cater to every palate.

Here are our top 11 tried and tested recipes!

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • Pick the crab meat to remove any remaining pieces of shell.
  • Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  • Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

MARYLAND STYLE CRAB CAKES



Maryland Style Crab Cakes image

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

Provided by Jessica Formicola

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 8

2 pounds jumbo lump BLUE crab meat
1/4 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning (, plus more for garnish)
1 tablespoon fresh lemon juice
1 cup Panko bread crumbs
1 large egg (lightly beaten)

Steps:

  • Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
  • In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
  • Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
  • Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
  • Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
  • Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
  • Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!

Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 1499 mg, Sugar 1 g, ServingSize 1 serving

REAL MARYLAND CRAB CAKES



Real Maryland Crab Cakes image

If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why.

Categories     appetizer

Time 15m

Yield 6

Number Of Ingredients 8

1 pound jumbo lump, handpicked Maryland crabmeat
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

Steps:

  • Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
  • Pour mixture over crabmeat and fold in taking care not to break up the lumps.
  • Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Nutrition Facts :

MARYLAND CRAB CAKES II



Maryland Crab Cakes II image

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.

Provided by Bea Gassman

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound crabmeat, shredded
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and pepper to taste
1 egg
1 ½ tablespoons mayonnaise
½ teaspoon ground dry mustard
1 dash hot pepper sauce

Steps:

  • Preheat oven broiler.
  • Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  • Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
  • Broil for 10 to 15 minutes, until lightly brown.

Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g

CLASSIC MARYLAND CRAB CAKES RECIPE



Classic Maryland Crab Cakes Recipe image

Use this recipe to make delicious, plump Maryland-style crab cakes at home. Made with crab, crackers, Dijon mustard, mayo, Worcestershire, and spices.

Provided by John Mitzewich

Categories     Appetizer     Dinner     Lunch     Entree

Time 1h25m

Number Of Ingredients 10

1 pound lump or backfin crabmeat
8 saltine crackers
1 egg, beaten
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning, or more to taste
1/4 teaspoon Worcestershire sauce
Salt, to taste
2 tablespoons vegetable oil
For serving: lemon wedges and tartar sauce or remoulade

Steps:

  • Gather the ingredients.
  • Drain the crabmeat and pick through it, discarding any shells and cartilage. Put the crabmeat in a bowl and set it aside.
  • Crush the saltine crackers until very fine and mix with the egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, and salt.
  • Fold in the crab gently. Only mix enough to combine ingredients (take care not to break up the crab into fine shreds).
  • Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
  • Serve the crab cakes with tartar sauce, rémoulade , or simply with a squeeze of lemon.

Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Cholesterol 106 mg, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, Sodium 485 mg, Sugar 1 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g

MARYLAND CRAB CAKES



Maryland Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

2 eggs
3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

TRUE MARYLAND CRAB CAKES



True Maryland Crab Cakes image

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

Provided by Robert

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Steps:

  • In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
  • Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g

MARYLAND CRAB CAKES



Maryland Crab Cakes image

Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.

Provided by rjack3054

Categories     < 30 Mins

Time 30m

Yield 6 cakes, 3-4 serving(s)

Number Of Ingredients 9

1 lb fresh lump crabmeat (Chesapeake Bay)
1/4 cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
1 large egg, lightly scrambled
1 1/2 teaspoons white onions, finely minced
2 tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
1 teaspoon Coleman's dry mustard
1 1/2 teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
1 pinch salt
2 -3 drops Tabasco sauce (optional, only if you must!)

Steps:

  • If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
  • In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
  • Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
  • Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
  • Serve, garnished with chopped parsley or green onion.

Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9

BAKED MARYLAND LUMP CRAB CAKES



Baked Maryland Lump Crab Cakes image

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 11

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  • Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  • Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g

AUTHENTIC MARYLAND CRAB CAKES



Authentic Maryland Crab Cakes image

This is what I did to make what were definitely the best crab cakes I've ever made, probably the best I've ever had.

Provided by afarrell727

Categories     < 60 Mins

Time 33m

Yield 4 Crab Cakes, 4 serving(s)

Number Of Ingredients 8

1 beaten egg
1/3 cup mayonnaise
3 -4 teaspoons spicy brown mustard
2 tablespoons Old Bay Seasoning (probably more)
1 teaspoon Worcestershire sauce
5 Club crackers, pulverized
1 incredibly old hot dog bun, split and toasted, then crumbled and torn into very small pieces
1 1/2-2 lbs of leftover crabmeat, picked thru

Steps:

  • Whisk together the first 5 ingredients.
  • Stir in the bread and cracker bits.
  • Gently fold in the crab meat.
  • Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don't pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.
  • Refrigerate on the sheet for 20 minutes to 6 hours.
  • Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.
  • I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don't add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I'm sure there are substitutions or improvements possible.

Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 0.9, Cholesterol 117.9, Sodium 1590.1, Carbohydrate 8.9, Fiber 0.5, Sugar 1.3, Protein 34.2

AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES



Authentic Eastern Shore Maryland Crab Cakes image

Living in Talbot County, MD for 25 years, I have sampled many an Eastern Shore crab cake. I would say the defining qualities are lump crab meat, very little filling, and Old Bay. No veggies! I have tried many recipes, but I finally gave up and asked my friend, the owner of a relative's cookbook from the 1800s, for her recipe. I had to do a couple of favors to get it, so I am saving it here so I don't lose it. The recipe doubles just fine.

Provided by messystation

Categories     Crab

Time 35m

Yield 6 cakes, 3 serving(s)

Number Of Ingredients 7

1 lb lump crabmeat
2 tablespoons heavy cream (you may need to use a little more)
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1/2 tablespoon Old Bay Seasoning
1/2 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)
1 egg, beaten

Steps:

  • Mix together all ingredients BUT the crab.
  • If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
  • Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
  • Store in fridge for 1/2 hour or so.
  • Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).

Nutrition Facts : Calories 340.5, Fat 11.8, SaturatedFat 3.8, Cholesterol 193, Sodium 913.2, Carbohydrate 17.7, Fiber 1.1, Sugar 1.9, Protein 38.9

Tips:

  • Use fresh crab meat for the best flavor and texture.
  • Choose jumbo lump crab meat for a more luxurious crab cake.
  • Be gentle when mixing the ingredients so that the crab cakes don't become tough.
  • Chill the crab cakes for at least 30 minutes before frying to help them hold their shape.
  • Fry the crab cakes in a well-seasoned pan over medium heat to prevent them from sticking.
  • Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Maryland crab cakes are a delicious and iconic dish that is perfect for any occasion. By following these tips, you can make authentic Maryland crab cakes at home that are sure to impress your friends and family. So what are you waiting for? Get cooking!

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