Maryland-Style Crab Cakes Recipe
The perfect Maryland-style crab cakes should be all about the crab – sweet, delicate, and held together with just enough binder to let the seafood shine. This recipe, refined through professional techniques and traditional Maryland methods, delivers restaurant-quality results with minimal filler and maximum flavour.
Crab Cakes Cooking Instructions
Yield: 6 large cakes
Ingredients
For the Crab Cakes:
- 1 pound jumbo lump crab meat
- 1 large egg, lightly beaten
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup crushed Saltine crackers (about 12 crackers)
- 1 tablespoon fresh chives, minced
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon kosher salt
- Olive oil for cooking
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, chopped
- 1 tablespoon chives, minced
- Several dashes hot sauce
Instructions
- Prepare the Base
- Gently check crab meat for shells
- Whisk together egg, mayonnaise, mustard, Worcestershire, lemon zest, and juice in a large bowl
- Combine
- Add crushed crackers, chives, and Old Bay to the wet ingredients
- Gently fold in crab meat, maintaining large lumps
- Chill
- Form into 6 patties
- Refrigerate for 2-3 hours (minimum 30 minutes)
- Cook
- Heat oil in a large skillet over medium-high heat
- Cook 4-5 minutes per side until golden brown
Top Tips
- Keep crab meat cold until ready to use
- Use your hands to gently form patties
- Wet your hands with cold water to prevent sticking
- Don’t press patties too firmly – keep them loose
- Test oil temperature with a small piece before cooking
Different Variations
Pan-Asian Style
- Replace Old Bay with ginger and garlic
- Add cilantro and scallions
- Serve with wasabi mayo
Mediterranean
- Add fresh herbs (basil, parsley)
- Include capers and sun-dried tomatoes
- Serve with lemon-garlic aioli
Spicy Southwest
- Add jalapeños and cilantro
- Include corn and bell peppers
- Serve with chipotle mayo
Nutritional Information (per cake)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 22g |
| Fat | 18g |
| Carbs | 8g |
| Fiber | 0.5g |
| Sodium | 650mg |
| Cholesterol | 115mg |
Can Spinach and Ricotta Be Used as an Alternative Filling for Maryland-Style Crab Cakes?
Spinach and ricotta offer a creamy, flavorful alternative to traditional crab filling in Maryland-style crab cakes. This vegetarian twist pairs well with herbs and spices, delivering a unique taste. For more inspiration, you can explore a delicious spinach and ricotta stuffed shells recipe that highlights the versatility of these ingredients.
FAQ
Q: Can I make these ahead of time?
A: Yes, form the patties up to 24 hours in advance and keep refrigerated. You can also freeze uncooked patties for up to 1 month.
Q: What’s the best type of crab meat to use?
A: Jumbo lump crab meat is ideal, but you can use lump crab meat. Avoid claw meat or backfin for this recipe.
Q: Can I bake these instead of frying?
A: Yes, bake at 400°F for 12-15 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.
Q: Why did my crab cakes fall apart?
A: This usually happens if they weren’t chilled long enough or if they were packed too tightly. Remember to chill at least 30 minutes and handle gently.
