Mimi's Classic Maryland Crab Cakes
This cherished recipe for Maryland Crab Cakes comes straight from my beloved mom, Mimi, who relocated to Florida from the crab capital of the world, Baltimore. Renowned for their exceptional seafood dishes, Baltimore has its own flair for delicious crab cakes, and this recipe captures that authentic flavor. The cakes are crafted with tender, flaky crab meat, complemented by Old Bay seasoning—a signature spice blend from Maryland that elevates the dish. For special occasions, I whip these up alongside Mimi's famous potato salad and hearty baked beans. She often paired these savory cakes with a refreshing side of coleslaw, creating a perfect balance of flavors and textures. This recipe yields 8 to 10 delightful crab cakes that are sure to impress family and friends alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
fancy white crab meat (and claw)
1 lb (drained)
Old Bay Seasoning
1 teaspoon
sea salt
1/4 teaspoon
mayonnaise
1 tablespoon
Worcestershire sauce or yellow mustard
1 tablespoon
chopped fresh parsley or dried parsley
1 tablespoon (or 1 teaspoon dried)
baking powder
1 tablespoon
large egg
1 (beaten)
prepared Italian seasoned breadcrumbs
1/2 cup
canola oil
as needed (for frying)
Instructions
1
In a large mixing bowl, gently combine the fancy white crab meat, Old Bay seasoning, sea salt, mayonnaise, Worcestershire sauce (or yellow mustard), parsley, baking powder, and the beaten egg.
2
Carefully fold in the prepared Italian seasoned breadcrumbs until the mixture is just combined. Be cautious not to break up the crab meat too much.
3
Using your hands, shape the mixture into cakes, roughly 2 to 3 inches wide and about 1 inch thick, until you have 8 to 10 cakes.
4
In a large skillet over medium heat, add enough canola oil to coat the bottom of the pan. Once the oil is hot, gently place the crab cakes in the skillet.
5
Cook the cakes for 3 to 5 minutes on each side, or until they are golden brown and crisp. Turn them carefully to prevent breaking.
6
Once cooked, remove the crab cakes from the skillet and drain them on absorbent paper to remove excess oil.
7
Serve these delicious crab cakes warm with a side of tartar sauce or Dijon mustard, or turn them into delightful sandwiches garnished with fresh lettuce and ripe tomatoes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mimi's Classic Maryland Crab Cakes?
They are authentic Baltimore-style crab cakes made with tender crab meat, Old Bay seasoning, and a blend of savory ingredients.
Where does this crab cake recipe originate?
This recipe comes from Mimi, who moved to Florida from Baltimore, Maryland, often called the crab capital of the world.
How many crab cakes does this recipe yield?
This recipe yields between 8 to 10 delightful crab cakes.
What type of crab meat should I use?
The recipe calls for 1 lb of drained fancy white crab meat and claw meat.
What is the signature seasoning used in this recipe?
Old Bay seasoning is the signature Maryland spice blend used to give these cakes their authentic flavor.
Can I substitute the Worcestershire sauce?
Yes, you can use 1 tablespoon of yellow mustard as a substitute for Worcestershire sauce.
What kind of breadcrumbs are needed?
You should use 1/2 cup of prepared Italian seasoned breadcrumbs.
How do I prepare the crab meat before mixing?
Ensure the fancy white crab meat is properly drained before adding it to the mixing bowl.
Why must I be careful when folding in the breadcrumbs?
You should fold them in gently to avoid breaking up the tender, flaky crab meat too much.
What are the ideal dimensions for each crab cake?
Each cake should be roughly 2 to 3 inches wide and about 1 inch thick.
What type of oil is used for frying?
Canola oil is used to coat the bottom of the skillet for frying.
How long should I cook the crab cakes?
Cook the cakes for 3 to 5 minutes on each side until they are golden brown and crisp.
How do I prevent the crab cakes from breaking?
Turn the cakes carefully in the skillet to ensure they remain intact while cooking.
What is the best way to remove excess oil after frying?
Once cooked, remove the crab cakes from the skillet and drain them on absorbent paper.
Can I use dried parsley instead of fresh?
Yes, you can use 1 teaspoon of dried parsley if you do not have 1 tablespoon of fresh parsley.
What role does the egg play in this recipe?
One beaten large egg acts as a binder to help hold the crab cake mixture together.
Why is baking powder included in the ingredients?
One tablespoon of baking powder is included to help with the texture and lift of the crab cakes.
What are some traditional side dishes to serve with these?
They pair perfectly with potato salad, hearty baked beans, or a refreshing side of coleslaw.
How can I serve these as a sandwich?
You can place the crab cakes on buns and garnish them with fresh lettuce and ripe tomatoes.
What sauces pair well with Maryland crab cakes?
Tartar sauce and Dijon mustard are recommended accompaniments for serving.
Is this recipe suitable for special occasions?
Yes, Mimi often prepared these for special occasions alongside her famous sides.
How much mayonnaise is required?
The recipe requires 1 tablespoon of mayonnaise.
What is the spice level of these crab cakes?
They feature the classic, savory heat of Old Bay, which is flavorful but generally not considered overly spicy.
How much sea salt should I add?
The recipe specifies 1/4 teaspoon of sea salt.
Should the oil be hot before adding the cakes?
Yes, you should wait until the canola oil is hot in the skillet before placing the crab cakes in.
What is the texture of the crab meat in these cakes?
The goal is to keep the crab meat tender and flaky by mixing gently.
Are these crab cakes pan-fried or deep-fried?
These are pan-fried in a skillet with enough oil to coat the bottom of the pan.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy seafood recipe that uses simple mixing and frying techniques.
What makes Baltimore crab cakes unique?
They are known for their high-quality crab meat and the essential use of Maryland's signature Old Bay seasoning.
How should the crab cakes be served for the best flavor?
They should be served warm to maintain their crisp exterior and tender interior.