Classic Maryland Style Crab Cakes
Indulge in the authentic taste of Maryland with my beloved crab cake recipe, a cherished family tradition. Growing up, these flavorful crab cakes were a staple in our home and now, they bring back fond memories of my mom's cooking. Years later, my husband embraced a new chapter as a Seafood Supervisor and shared these delectable cakes with customers, sparking joy and a surge of popularity. Renowned for their rich flavor, these crab cakes boast a perfect blend of succulent crab meat and zesty seasonings, bringing the ocean's freshness to your kitchen. With an optional twist of using matzo meal for added crunch, this recipe captures the essence of crab cakes that are both crispy on the outside and tender on the inside. Perfect for gatherings or a cozy dinner, these crab cakes will impress your guests and transport you to the heart of the Chesapeake Bay.
N/A
Servings
400
Calories
8
Ingredients
Ingredients
Old Bay Seasoning
3 teaspoons (none)
Parsley Flakes
2 tablespoons (none)
Dry Mustard
1/2 teaspoon (none)
Mayonnaise
4 tablespoons (none)
Large Eggs
2 (beaten)
Worcestershire Sauce
2 tablespoons (none)
Breadcrumbs
1 cup (none)
Backfin Crab Meat (or Lump)
2 lbs (picked over for shells)
Instructions
1
In a large mixing bowl, combine the Old Bay Seasoning, parsley flakes, dry mustard, mayonnaise, eggs, and Worcestershire sauce. Mix them together until thoroughly blended.
2
Gently fold in the crab meat, being careful not to break up the crab lumps. Use a spatula to ensure an even distribution without compromising the texture.
3
Add the breadcrumbs to the mixture and, using your hands, gently blend all the ingredients together while maintaining the integrity of the crab meat lumps.
4
Shape the mixture into 10 slightly flattened cakes, ensuring each one holds together well.
5
Place the formed cakes on a plate and refrigerate for several hours, or overnight if time allows. This helps them firm up and enhances the flavors.
6
To cook, heat a mixture of olive oil and butter in a frying pan or electric skillet over medium heat. Fry the cakes for about 4-5 minutes on each side until they are golden brown and crispy. Alternatively, you can broil them in the oven until they are golden and cooked through.
Nutrition Information
28g
Fat
16g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Maryland Style Crab Cakes?
They are a traditional Chesapeake Bay seafood dish known for succulent crab meat, Old Bay seasoning, and a perfect balance of crispy exterior and tender interior.
What type of crab meat should I use?
The recipe calls for 2 lbs of Backfin or Lump crab meat, which should be picked over for shells.
How much Old Bay Seasoning is required?
You will need 3 teaspoons of Old Bay Seasoning for this recipe.
What is the secret to keeping the crab lumps intact?
Gently fold the crab meat into the wet mixture using a spatula instead of stirring vigorously.
Can I substitute breadcrumbs with something else?
Yes, the recipe suggests matzo meal as an optional twist for added crunch.
How many crab cakes does this recipe make?
This recipe makes 10 slightly flattened crab cakes.
Why do the crab cakes need to be refrigerated?
Refrigeration helps the cakes firm up and allows the flavors to meld, ensuring they don't fall apart during cooking.
How long should the crab cakes be refrigerated?
They should be refrigerated for several hours, or overnight if time allows.
What is the best way to cook these crab cakes?
You can fry them in a mixture of olive oil and butter for 4-5 minutes per side, or broil them in the oven until golden.
What ingredients are in the wet mixture?
The wet mixture consists of mayonnaise, beaten eggs, Worcestershire sauce, Old Bay, parsley, and dry mustard.
How much mayonnaise is used?
The recipe requires 4 tablespoons of mayonnaise.
What kind of mustard is used?
The recipe uses 1/2 teaspoon of dry mustard.
Is Worcestershire sauce included in the recipe?
Yes, you should use 2 tablespoons of Worcestershire sauce.
What is the fat content per serving?
Each serving contains approximately 28g of fat.
How many calories are in these crab cakes?
The recipe contains approximately 400 calories per serving.
What is the protein content?
There are 24g of protein per serving.
How many grams of carbohydrates are in a serving?
There are 16g of carbohydrates per serving.
What kind of oil is best for frying?
The recipe recommends using olive oil mixed with butter for flavor and crispiness.
Should the eggs be prepared in a specific way?
Yes, the 2 large eggs should be beaten before being added to the mixture.
Can these be served as an appetizer?
Yes, they are excellent as an appetizer for gatherings or as a main course for dinner.
Are these crab cakes spicy?
They have a zesty flavor from the Old Bay and mustard but are generally considered savory rather than hot.
How much parsley flakes should I add?
The recipe calls for 2 tablespoons of parsley flakes.
Is this a family recipe?
Yes, it is a cherished family tradition passed down from the author's mother.
How do I shape the crab cakes?
Use your hands to gently blend the ingredients and shape the mixture into 10 slightly flattened cakes.
How long do I fry the cakes on each side?
Fry them for about 4 to 5 minutes on each side until golden brown.
What makes these crab cakes 'Maryland Style'?
The use of Old Bay seasoning and the emphasis on using large lumps of crab meat with minimal filler.
Can I use frozen crab meat?
While fresh is preferred, high-quality frozen crab meat can be used if thawed and drained thoroughly.
What tools do I need?
You will need a large mixing bowl, a spatula, and a frying pan or electric skillet.
How much breadcrumbs are needed?
The recipe uses 1 cup of breadcrumbs to bind the ingredients.
Can I double the recipe?
Yes, the ingredients can be doubled to make 20 cakes for larger gatherings.