Crab Cakes Maryland Style
Maryland-style crab cakes feature tender crab meat blended with seasoned breadcrumbs, mustard, and aromatics, then lightly fried to golden perfection—ideal for seafood lovers and special occasions.
Ingredients
Instructions
- Pick over the crab meat, removing any cartilage or shell bits. Stir in half the breadcrumbs, mustard, mayonnaise, green onion, Worcestershire, Tabasco, salt, and black pepper.
- Whip egg whites until frothy and gently fold into the crab mixture.
- Shape the mixture into four cakes using hands, then coat each with the remaining breadcrumbs.
- Fry the crab cakes in oil until browned on both sides.
- Serve hot with lemon wedges or tartar sauce.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you can't find San Francisco seafood breadcrumbs, regular breadcrumbs mixed with a bit of Old Bay seasoning will work well. Ensure the crab meat is fresh for the best flavor. Frying in a combination of butter and oil can add richness and depth to the crust.
Serving Suggestions
Serve these crab cakes hot with a squeeze of fresh lemon juice and a side of tartar sauce for dipping. They pair beautifully with a light salad or coleslaw. For a complete meal, consider serving with a side of roasted vegetables or alongside the classic Halibut Chowder.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 375°F for about 10-15 minutes or until heated through, which helps maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Maryland Style contains roughly 248 calories, with 10g protein, 59g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (54% of the Daily Value), and calcium (31% of the Daily Value). Note that it is relatively high in sodium, at 1005mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat, but ensure it is high-quality and well-drained. Fresh crab meat will provide better texture and flavor, but canned can be a convenient alternative if fresh isn't available.
Can I make crab cakes ahead of time?
Absolutely! You can prepare the crab cake mixture and form them into cakes, then refrigerate for up to a day before frying. This allows the flavors to meld together nicely. Just coat them with breadcrumbs right before cooking.
What type of oil is best for frying crab cakes?
A neutral oil with a high smoke point, like canola or vegetable oil, is ideal for frying crab cakes. For added flavor, you can mix in a bit of butter, which will enhance the taste and help achieve a golden-brown crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).