maryland crab cakes

This simple crab cake recipe features OLD BAY Seasoning. French's Classic Yellow Mustard, parsley flakes, mayo, and egg form the flavorful base for a deliciously golden brown crabmeat filled patty. Serve with a fresh slice of lemon, tomatoes and lettuce for a refreshing yet savory dish.

OLD BAY® Crab Cakes

white bread, crusts removed and crumbled

mayonnaise

tsps OLD BAY® Seasoning

tsps McCormick® Parsley Flakes

tsp French’s® Classic Yellow Mustard

egg beaten

crabmeat

These Maryland Crab Cakes are filled with tender, sweet lump crab meat and held together by a smidge of mayo and panko bread crumbs, and flavored with hints of dijon, chives, lemon zest and Old Bay seasoning. Perfect as a side to a larger feast or as a main course.

Crab Cakes

crab meat

panko bread crumbs

chives (, chopped fine)

lemon zest

bay seasoning

salt

Worcestershire

dijon mustard

Lemon wedges (, for serving)

Remoulade (or Tartar Sauce, for serving)

Pick through the crab meat and remove any shell pieces that may have been missed by the packaging process. Set aside.

In a medium bowl mix together the rest of the ingredients, then gently fold in the crab meat until fully combined. The mixture should still be mostly crab, and should barely hold together. Gently form these into 12 crab cakes (or 8 larger ones.)

Heat a large nonstick skillet over medium high heat. Add in a few tablespoons of olive or vegetable oil, just enough to coat the bottom of the pan; swirl to coat.

In 2 batches, gently place the crab cakes in the hot oil and pan fry for about 4 minutes, flip cakes over and fry for another 4 minutes (adjusting your heat if they&#39;re over-browning too fast.)

Transfer crab cakes to a plate and serve while still warm. Enjoy with lemon wedges, remoulade sauce or tartar sauce.

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you&#039;ll ever eat!

Maryland Crab Cakes

Dijon mustard

hot sauce

lemon juice

Old Bay seasoning

onions

saltine crackers (crushed)

lemon wedges and remoulade sauce

cooking spray

Place the mayonnaise, egg, Dijon mustard, hot sauce, lemon juice and Old Bay seasoning in a medium bowl. Whisk to combine. Stir in the green onions.

Place the crab and cracker crumbs in a bowl, gently stir to combine. Pour the crab mixture into the mayonnaise. Gently toss to coat. Cover and chill for at least one hour.

Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.

Gently form the chilled crab mixture into 8 equal sized patties (approximately 1/3 cup each).

Place the crab cakes on the sheet pan. Bake for 8-10 minutes or until golden brown and cooked through.

Serve immediately with lemon wedges and remoulade sauce if desired.

https://content.jwplatform.com/videos/OY8CkeD6.mp4

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you'll ever eat!

The BEST Crab Cakes recipe couldn&#39;t be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

lump crab meat*

bell pepper ((yellow, red,

eggs (, separated)

Old Bay Seasoning

garlic (, minced)

Tablespoon fresh cilantro (, chopped)

salt and black pepper (, to taste)

cornstarch

olive oil

Tablespoons chives (, finely chopped)

lime juice

chipotle chili powder

salt and black pepper

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).

Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. 

Refrigerate for at least one hour, or up to 5 hours.

Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. 

Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.&nbsp;

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Serve warm with chipotle mayo sauce for dipping.

https://content.jwplatform.com/videos/a3dqdd3l.mp4

This homemade Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Maryland style crab cakes are well known for not having any filler and plenty of flavor. This is a copycat recipe of the Old Ebbitt Grill is located in Washington D.C.

parsley

water

Saltine crackers

old bay seasoning

Pick the crab meat over to remove any shells or cartilage.

Combine the mayonnaise, Old Bay seasoning, parsley, mustard, and water and mix until smooth.

Add the mayonnaise mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.

With your hands, crush the saltines into crumbs and carefully mix them into the crab mixture.

Form crab mixture into patties.

Pan-fry or broil the crab cakes until golden brown.

I love these crab cakes.  I have had them at Pappadeaux's and wondered if you know what sauce or remoulade they serve under the cakes on the plate. Thanks for your great recipes and time.

Deliciously juicy Maryland Crab Cakes are easy to make and a great way of showcasing one of the best seafood ingredients! They can be served large for a main course or small as appetizers that will be the talk of your event!

Maryland Crab Cakes Recipe

green onions (green parts only, chopped)

worcestershire sauce

table salt

white pepper

breadcrumbs

Lemon wedges & a sprinkle of chopped fresh parsley (for garnish)

Tartar sauce (creamy chipotle chile sauce, remoulade sauce, cocktail sauce, etc.)

Preheat oven to 450°F. Line a baking sheet with parchment paper or a silpat mat.

Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk together with a fork.

Add the crab meat and breadcrumbs, then toss gently to evenly moisten. Try not to break up the crab meat any more than necessary.

Use a 1/2 cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds. Gently shape them into mounds or fat, round discs about 2 1/2 inches across and place them on the prepared baking sheet.

Bake for 12-14 minutes until lightly golden brown on top and around the edges.

Serve immediately with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.

I was born and raised near the Chesapeake Bay in Maryland.  I have ha hundreds of crabcakes and made hundreds of my own.  I have never had one or seen a recipe that called for green onions though.  I’m not saying it wouldn’t be tasty, but with the price of crab meat, I just wouldn’t want to risk messing them up.  Your recipe sounds fine otherwise, with me small change that I got from an old waterman’s wife on the Eastern Shore:  substitute finely ground Saltine crackers for the breadcrumbs.  About 13 crackers will give you a half a cup which is perfect for a pound of crabmeat.  The crackers will also impart a little bit f salt, so keep that in mind.  I also use a dash of red wine vinegar

Enjoyed this ....I live in Minneapolis but grew up 
in Maryland ( home of Old Bay and Maryland Blue Crabs.
This recipe was the best and I have tried several others.

We rang in the New Year with fish and lasagna...so yummy!  But the outstanding recipe for the evening was the jumbo lump crab meat cakes...absolute perfection!  Everyone agreed that the simplicity and "non cakey" texture was what sets these crab delights from all others.  I might add just a little more mayo for bind but not necessary.  I also prepared the batter in the morning and put in fridge until I was ready to form and bake.  Served with a homemade tarter sauce...bon appetit!

Been our go-to crab cake recipe for a long time…No frying..no grease..just crab cakes as God wanted them to be
Thanks Amy

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OLD BAY® Crab Cakes

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Maryland Crab Cakes Recipe

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