Maryland Crabcakes
Maryland Crabcakes are flavorful seafood patties made with tender crabmeat, mayonnaise, mustard, and spices, perfect for seafood lovers and ideal for a quick appetizer or main course.
Ingredients
Instructions
- Melt butter until soft using a microwave or low heat, being careful not to scorch.
- Mix melted butter, mayonnaise, mustard, beaten egg, Worcestershire sauce, and red pepper in a large mixing bowl.
- Gently fold in the crabmeat by tossing with a fork to prevent breaking the meat apart.
- Preheat a frypan and add 1/4 stick of butter to it.
- Pat the crab mixture into cakes of your desired size and place them in the preheated frypan.
- Cook until lightly browned on both sides.
Tips & Substitutions
For best results, use fresh crabmeat for a sweeter flavor, but pasteurized crabmeat can work in a pinch. If you prefer a bit of crunch, consider adding finely chopped celery or bell peppers. Adjust the red pepper to your heat preference; you can substitute with paprika for a milder flavor. Serve with a tangy remoulade for added zest. This dish can easily be adapted to create a delicious Shrimp Strata by substituting crab with shrimp.
Serving Suggestions
Serve Maryland crabcakes with a side of coleslaw and lemon wedges for a classic pairing. They make an excellent appetizer for gatherings or can be served as a main course with a light salad. Consider pairing them with a refreshing cocktail or a crisp white wine. For a unique twist, serve alongside a portion of Appetizer Mold for an impressive seafood spread.
Storage & Reheating
Leftover crabcakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until heated through and crispy again. For longer storage, freeze the uncooked patties separated by parchment paper in a freezer-safe container for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Crabcakes contains roughly 539 calories, with 8g protein, 94g carbohydrates, and 15g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron.
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 frozen crabmeat for this recipe?
Yes, you can use frozen crabmeat, but make sure to thaw it completely and drain any excess liquid before mixing. Fresh crabmeat will give the best flavor and texture, but properly handled frozen crabmeat can also work well in this recipe.
What can I use instead of Worcestershire sauce?
If you don't have Worcestershire sauce, you can substitute it with soy sauce mixed with a dash of vinegar or lemon juice for a similar tangy flavor. Alternatively, a combination of balsamic vinegar and a pinch of sugar can also mimic the sweetness and depth of Worcestershire sauce.
How do I prevent my crabcakes from falling apart?
To ensure your crabcakes hold together, gently fold the crabmeat into the mixture and avoid overmixing. Adding breadcrumbs can help bind the ingredients together. Also, allow the patties to chill in the refrigerator for at least 30 minutes before cooking, which helps them firm up.
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).