Crab Cakes Maryland
Crab Cakes Maryland are crispy, flavorful delights featuring tender crab meat combined with herbs, mustard, and mayonnaise. Perfect as an appetizer or main, they offer a savory taste of coastal cuisine with a golden crust. Ideal for seafood lovers and special occasions alike.
Ingredients
Instructions
- Mix chopped parsley, dry mustard, Worcestershire sauce or Tabasco sauce, beaten eggs, and mayonnaise together in a bowl.
- Add the cooked crab, bread crumbs, and season with salt and pepper to taste. Mix gently until combined.
- Divide the mixture into 8 equal portions and shape into cakes.
- Dredge each cake in flour to coat evenly.
- Deep fry the crab cakes at 375°F for 2 to 3 minutes until golden brown, or pan-fry with a bit of butter on both sides until cooked through.
Tips & Substitutions
For a lighter option, consider baking the crab cakes instead of frying them. Just place them on a lined baking sheet, brush with a bit of olive oil, and bake at 375°F for about 15-20 minutes. You can substitute the breadcrumbs with crushed saltine crackers for a different texture. If you're short on time, using pre-packaged crab meat is a great shortcut.
Serving Suggestions
Serve crab cakes with a zesty remoulade sauce or a simple squeeze of lemon. They pair beautifully with a fresh salad or coleslaw for a light meal. For a heartier option, consider serving them alongside creamy mashed potatoes or corn on the cob. This dish is perfect for summer gatherings and can complement a variety of sides.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. Avoid the microwave, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Maryland contains roughly 571 calories, with 24g protein, 102g carbohydrates, and 9g fat. It is an excellent source of iron (111% of the Daily Value), dietary fiber (48% of the Daily Value), and protein (47% of the Daily Value). Note that it is relatively high in sodium, at 1634mg per serving (71% 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 freeze crab cakes before cooking them?
Yes, you can freeze uncooked crab cakes. Shape them and place them on a baking sheet lined with parchment paper to freeze individually. Once frozen, transfer them to a freezer bag. When ready to cook, you can fry them straight from the freezer, just add a couple of extra minutes to the cooking time.
What type of crab meat is best to use?
For the best flavor and texture, use lump crab meat. It has large pieces that hold together well in cakes. If lump crab is too expensive or hard to find, claw meat is a good alternative, though it may have a slightly stronger flavor. Always ensure the crab meat is fresh and properly sourced.
Can I make crab cakes ahead of time?
Absolutely! You can prepare the crab cake mixture a day in advance and store it in the refrigerator. Just shape and cook them right before serving. This is a great way to save time on busy days or special occasions, allowing you to enjoy more time with your guests.
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).