Mam Mam'S Maryland Crab Cakes
Savory Maryland crab cakes with tender lump crab meat, seasoned with mustard, mayonnaise, and herbs, then browned in butter for a delicious appetizer or main course.
Ingredients
Instructions
- Combine crab meat, eggs, mayonnaise, mustard, salt, pepper, parsley, and red pepper in a bowl.
- Add cracker crumbs gradually until mixture holds together but is not too dry.
- Form mixture into four large cakes.
- Saute in melted butter until golden brown on both sides.
Tips & Substitutions
For the best texture, use fresh lump crab meat and avoid canned options if possible. If you want to add a twist, consider incorporating Old Bay seasoning for a classic Maryland flavor. For binding, use panko breadcrumbs instead of regular cracker crumbs for added crunch. Adjust the mustard type to your preference; Dijon works well for a sharper taste. Remember not to overmix to keep the cakes tender.
Serving Suggestions
These crab cakes are delicious served with a tangy remoulade or tartar sauce. Pair them with a fresh salad or coleslaw for a light meal. They also complement a variety of sides, such as roasted vegetables or fries. For a complete seafood experience, consider serving alongside Baked Crab Salad or Tempting Shrimp Spread(Appetizer).
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 350°F for about 10 minutes, or until heated through and crispy. Alternatively, you can sauté them briefly in a skillet with a little oil to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Mam Mam'S Maryland Crab Cakes contains roughly 51 calories, with 2g protein, 9g carbohydrates, and 1g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 528mg per serving (23% 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 make crab cakes ahead of time?
Yes, you can prepare the mixture ahead of time and refrigerate it for up to 24 hours before shaping and cooking. This helps the flavors meld together. Alternatively, you can shape the cakes and freeze them before cooking. Just thaw them in the refrigerator before sautéing.
What type of crab meat should I use?
Fresh lump crab meat is ideal for its texture and flavor. You can also use backfin or claw meat, but lump meat provides the best presentation and taste in crab cakes. Ensure it's picked over for shells before using.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute the cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Always check the labels of all ingredients, including mayonnaise and mustard, to ensure they meet gluten-free standards.
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).