Best 4 Lauras Maryland Crab Cakes Recipes

**Maryland Crab Cakes: A Taste of Chesapeake Bay Delicacy**

Savor the delectable flavors of the Chesapeake Bay with our authentic Maryland crab cake recipes. These iconic crab cakes, known for their succulent crab meat, flavorful blend of seasonings, and golden-brown crust, are a true culinary treasure. Our collection features a variety of recipes that cater to diverse tastes and skill levels, ensuring that everyone can enjoy this Maryland specialty. From classic crab cakes made with fresh crab meat and a touch of Old Bay seasoning to unique variations that incorporate ingredients like corn, bacon, and avocado, our recipes offer a delightful array of options. Whether you're a seasoned chef or a home cook looking to impress your guests, our Maryland crab cake recipes will guide you through the process of creating this iconic dish.

Here are our top 4 tried and tested recipes!

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

Ingredients

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 WITH QUICK TARTAR SAUCE

Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

Ingredients

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

Line a baking sheet with aluminum foil for easy clean-up.
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

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

Ingredients

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

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

Ingredients

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

Tips:

Use fresh crab meat. This will give your crab cakes the best flavor and texture.
Don't overmix the crab cakes. Overmixing will make the crab cakes tough.
Gently fold the ingredients together. This will help to keep the crab cakes light and airy.
Use a large skillet to cook the crab cakes. This will help to prevent them from overcrowding and sticking together.
Cook the crab cakes over medium heat. This will help to prevent them from burning.
Serve the crab cakes immediately. They are best when served hot and fresh.

Conclusion:

Maryland crab cakes are a delicious and iconic dish. They are perfect for a special occasion or a casual weeknight meal. With a few simple tips, you can make Maryland crab cakes that are sure to impress your friends and family.