crabmeat

Maryland-style crab cakes shouldn't be loaded up with an excess of filler. This recipe keeps the focus squarely on the crab.

Maryland Crab Cakes Recipe

(450 grams) lump blue crabmeat, picked over for shells

(80 milliliters) mayonnaise

panko bread crumbs

egg,

Dijon mustard

(10 milliliters) Worcestershire sauce

Tabasco

paprika

salt and black pepper

vegetable oil

Lemon wedges,

Tartar sauce, for serving (optional)

In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.

Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. 

If pan-frying, form crab mixture into patties and arrange on a parchment-lined baking sheet. In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.

If broiling, line a rimmed baking sheet with foil and preheat broiler. Form the crab mixture into handball-size balls and mound on the prepared baking sheet. Broil about 5 inches from the broiler element until well browned on top and heated through, about 4 minutes.

Serve right away with lemon wedges and tartar sauce, if desired.

Get a standing ovation at dinnertime tonight with our Maryland Crab Cakes! Make these delicious restaurant-style Maryland Crab Cakes in just 25 minutes!

Maryland Crab Cakes

(6 oz. each) crabmeat, well drained, flaked

KRAFT Real Mayo Mayonnaise

buttery crackers, crushed (about 1/2 cup)

Tbsp. GREY POUPON Dijon Mustard

lemon juice

LEA & PERRINS Worcestershire Sauce

parsley

dry mustard

butter

Mix all ingredients except butter until well blended.

Cook patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

Potted crab

picked white crabmeat

mayonnaise

shallot

chives

orange

sourdough

¼ tsp smoked paprika

Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.

Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don&rsquo;t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

These speedy crab cakes make an elegant and quick summer starter or serve them with a salad for a light al fresco lunch.

Crab cakes with dill mayonnaise

(about 4) sebago potatoes, cooked, mashed, cooled

spring onions, finely chopped

lemon zest, plus 1 tbsp lemon juice

savoury crackers (we used Jatz), crushed

cooked crabmeat, (see note) drained

egg, lightly beaten

(300 grams) whole-egg mayonnaise

tbsp finely chopped dill

Sunflower oil, to shallow-fry

Lime wedges, to serve

A quick and easy seafood salad recipe that's always a hit! Use crab, shrimp or lobster to make it your own.

Seafood Salad

imitation crab

celery,

Old Bay seasoning

dill

Salt

Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes.

Elegant Seafood Crepes

eggs

milk

flour

salt

garlic,

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

lb. frozen cooked medium shrimp, thawed

(6 oz.) crabmeat, drained, flaked

tomato sauce

nutmeg

Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.

Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.

Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.

Be the life of the party by serving our Southern-Style Crab Cakes with Cool Lime Sauce. These crisp crab cakes are made extra delicious with the deliciously tart crab cake sauce.

Southern-Style Crab Cakes with Cool Lime Sauce

KRAFT Real Mayo, divided

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

Tbsp. GREY POUPON Country Dijon Mustard

(6 oz. each) crabmeat, drained, flaked

round buttery crackers, finely crushed, divided

green onion, chopped

sour cream

Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.

Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.

Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.

My creamy, cheesy, hot crab dip is the perfect starter for your next get-together or game-day celebration. You&#039;ll love the sweet lump crabmeat blended with cream cheese, sour cream, cheddar cheese, and the perfect combination of seasonings

Maryland Hot Crab Dip

block cream cheese (room temperature*)

cheddar cheese

worcestershire sauce

crab meat

cheddar cheese (for topping)

Preheat the oven to 375°F

In a large mixing bowl using a handheld mixer (or stand mixer), beat the cream cheese on medium-high speed until smooth and creamy (1-2 minutes).

Add the mayonnaise and sour cream to the whipped cream cheese.

Beat on medium-high speed until combined.

Add the cheddar cheese, Old Bay seasoning, mustard powder, lemon juice, and Worcestershire sauce to the cream cheese mixture.

Add the crab meat to the cream cheese mixture and using a rubber spatula gently fold in the crab meat until combined.

Add the crab dip mixture to one larger or two small casserole dishes.

Top the crab dip with shredded cheddar cheese and chopped Italian parsley (optional) or sprinkle Old Bay Seasoning on top of the cheese.

Bake the crab dip for 30-35 minutes until the dip is hot and bubbly around the edges or until the internal temperature of the crab dip reaches a minimum of 165 degrees F.

Serve the crab dip warm with your favorite chips, celery and carrot sticks.

We took this to a dinner with friends. The host liked it so much, it was the only thing he wanted to keep.

This was OFF THE CHAIN!!…I will most definitely make this again…and again…I followed the recipe as written…and I did do the addition of some grated Parmesan cheese sprinkled lightly on top of the dip along with the Cheddar…I garnished with sliced green onion and served with toasted crostini… and Frank’s Red Hot on the side…LOVED IT!!!…Thank You for this FANTASTIC recipe!…It’s the best since I had all the ingredients already at home to make it!

I will admit it, I'm from Maryland and we are the biggest crab snobs around. We are soooo particular about how things should be done, the biggest critics when it comes to Maryland Blue Crab recipes. This crab dip, hands down and I have tried many, is the absolute best and now my go to recipe. Thanks you Chef Dennis! I have tried a few of your seafood recipes, all have been amazing, including your crab cakes. Plan on trying all of them. So nice to find a true chef with amazing recipes that understands the love of the Chesapeake Bay!

Loved this dip!  Thanks for the recipe it was delicious!

Can this dip be made ahead of time and just warmed up in the microwave or is it better to just time it to when guests arrive?

Outstanding! I made this for New Years Eve appetizer. I’m a carb counter so great to see it is only 4 grams of carbs. I use Keto sandwich thins. Everyone loved this recipe. Five star restaurant quality. Thank you!

A simple, stylish canapé that takes just minutes to prepare

Crab, lime & chilli toasts

baguette

olive oil

white crabmeat

red chilli deseeded and finely chopped

coriander

lime

Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.

Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

Top 10 crabmeat recipes from across the web

The most viewed crabmeat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Maryland Crab Cakes Recipe

Maryland Crab Cakes

Potted crab

Crab cakes with dill mayonnaise

Seafood Salad

Elegant Seafood Crepes

Southern-Style Crab Cakes with Cool...

Maryland Hot Crab Dip

Maryland Hot Crab Dip

Crab, lime & chilli toasts

Top 10 crabmeat recipes from across the web

The most viewed crabmeat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maryland Crab Cakes Recipe

Maryland Crab Cakes

Potted crab

Crab cakes with dill mayonnaise

Seafood Salad

Elegant Seafood Crepes

Southern-Style Crab Cakes with Cool...

Maryland Hot Crab Dip

Maryland Hot Crab Dip

Crab, lime & chilli toasts

The most viewed crabmeat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine