Maryland Crab Cakes Recipe

Lump crab meat: Fresh, picked over for shells, this is the star ingredient that gives the crab cakes their delicate, sweet flavor.

Breadcrumbs: Helps bind the mixture together while adding a slight crunch to the texture.

Egg: Acts as a binder to hold the crab cakes together.

Mayonnaise: Adds moisture and richness to the crab cakes.

Dijon mustard: Provides a tangy flavor that complements the sweetness of the crab meat.

Worcestershire sauce: Adds a savory, umami depth to the mixture.

Old Bay seasoning: A classic spice blend that gives the crab cakes their signature taste.

Salt: Enhances the overall flavor of the crab cakes.

Butter: Used for frying, it adds a rich, golden-brown crust to the patties.

When preparing crab cakes, it's crucial to handle the crab meat gently to avoid breaking up the lumps. This ensures that the crab cakes have a nice texture and visible pieces of crab. Additionally, chilling the formed patties for about 30 minutes before frying can help them hold their shape better during cooking.

• lump crab meat - Substitute with imitation crab meat: Imitation crab meat is a more affordable option and has a similar texture to real crab meat.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent similar to an egg, making it suitable for vegan diets.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and adds a bit of texture to the crab cakes.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used as a gluten-free alternative if needed.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices and can add a bit more heat to the crab cakes.

• salt - Substitute with celery salt: Celery salt adds a unique flavor that complements seafood dishes well.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying, providing a slightly different but pleasant flavor.

• To store your Maryland crab cakes, first allow them to cool completely to room temperature. This prevents condensation, which can make them soggy.
• Once cooled, place the crab cakes in an airtight container. If stacking them, use parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator for up to 3 days. This ensures the crab meat remains fresh and flavorful.
• For longer storage, consider freezing the crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
• Once frozen, transfer the crab cakes to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw the crab cakes in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat the crab cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method keeps them crispy on the outside and tender inside.
• Alternatively, you can reheat them in a skillet with a bit of butter over medium heat, flipping occasionally until warmed through. This adds a delightful crispiness to the exterior.

• Preheat your oven to 350°F. Place the crab cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and the edges are crispy.
• For a quicker method, use a skillet. Heat a small amount of butter or olive oil over medium heat. Add the crab cakes and cook for 2-3 minutes on each side, or until warmed through and golden brown.
• If you prefer using a microwave, place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.
• For an air fryer, preheat to 350°F. Arrange the crab cakes in a single layer in the basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.
• To steam, place the crab cakes in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until heated through. This method helps retain moisture and keeps the crab cakes tender.

• Large mixing bowl: To combine the crab meat, breadcrumbs, beaten egg, mayonnaise, dijon mustard, worcestershire sauce, old bay seasoning, and salt.

• Measuring cups: To measure out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: To measure the dijon mustard, worcestershire sauce, old bay seasoning, and salt.

• Whisk: To beat the egg before adding it to the mixture.

• Spatula: To gently mix the ingredients together without breaking up the crab meat too much.

• Frying pan: To cook the crab cakes until they are golden brown and cooked through.

• Spatula (for flipping): To carefully flip the crab cakes in the frying pan.

• Plate: To place the cooked crab cakes on once they are done frying.

• Paper towels: To drain any excess oil from the crab cakes after frying.

Prepare ingredients ahead: Measure and mix the breadcrumbs, mayonnaise, and other ingredients in advance to streamline the process.

Use pre-picked crab meat: Save time by buying lump crab meat that has already been picked over for shells.

Form patties in advance: Shape the crab mixture into patties and refrigerate them until ready to cook.

Preheat the pan: Heat the butter in the pan while forming the patties to save time.

Cook in batches: If your pan is small, cook the crab cakes in batches to ensure even cooking.