Maryland Crab Cakes
Maryland Crab Cakes are a delightful seafood dish featuring tender backfin crabmeat, seasoned with mustard and paprika, and bound together with egg and mayonnaise. Perfect for gatherings or a cozy dinner, these cakes deliver a taste of the ocean with a crispy exterior and a flavorful filling that crab lovers will adore.
Ingredients
Instructions
- Combine and mix all ingredients thoroughly.
- Chill for 2 hours.
- Shape into cakes.
- Melt 3 tablespoons of butter in a skillet over a quick fire.
- Brown the cakes on both sides.
Tips & Substitutions
For a firmer texture, consider adding crushed saltine crackers instead of bread. You can substitute the crabmeat with lump crabmeat for a more premium taste. If you're looking to add more flavor, try mixing in some Old Bay seasoning or finely chopped green onions. Ensure the mixture is well-chilled before shaping, which helps the cakes hold together better during cooking.
Serving Suggestions
Serve Maryland Crab Cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for a light meal. Consider serving with lemon wedges for an added zest. These crab cakes also complement other seafood recipes, making them a great addition to a seafood platter.
Storage & Reheating
To store leftovers, place the crab cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked cakes on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To reheat, bake from frozen at 375°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Crab Cakes contains roughly 636 calories, with 4g protein, 51g carbohydrates, and 48g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 660mg per serving (29% 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 shape the cakes. Chill them for at least 2 hours before cooking. They can also be frozen for later use. Just remember to cook them straight from the freezer without thawing for the best results.
What type of crabmeat should I use?
Backfin crabmeat is a great choice for Maryland Crab Cakes due to its balance of texture and flavor. However, lump crabmeat can elevate the dish by providing larger pieces of crab. Avoid canned crabmeat if possible, as it often lacks the fresh flavor and texture you want.
What can I use instead of mayonnaise?
If you want a lighter option, Greek yogurt can be used in place of mayonnaise. It adds creaminess while cutting down on calories. Alternatively, a blend of sour cream and mustard can also work well, providing a tangy flavor that complements the crab.
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).