Maryland Lady Crab Cakes
Maryland Lady Crab Cakes feature tender crabmeat combined with seasoned bread crumbs and spices, offering a flavorful, crispy appetizer perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Remove all cartilage from crabmeat.
- In a bowl, mix bread crumbs, egg, mayonnaise, salt, black pepper, Old Bay seasoning, Worcestershire sauce, and dry mustard.
- Add crabmeat and mix gently but thoroughly.
- Shape the mixture into 6 to 8 cakes.
- Pan-fry in a small amount of hot oil (350°F) until browned on both sides.
Tips & Substitutions
For the best flavor, use lump crabmeat and ensure all cartilage is removed. If you don't have Old Bay seasoning, a mix of celery salt and paprika works well. To bind the cakes better, consider adding a bit more mayonnaise or an extra egg if the mixture feels too dry. You can also substitute breadcrumbs with crushed saltines for a different texture.
Serving Suggestions
Serve Maryland Lady Crab Cakes with a side of tartar sauce or a squeeze of fresh lemon juice for added brightness. They pair beautifully with a crisp salad or steamed vegetables. For a more substantial meal, consider serving them alongside creamy coleslaw or fries. Browse more seafood recipes for inspiration.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry them again on medium heat until warmed through, or bake in a preheated oven at 350°F for about 10 minutes. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Lady Crab Cakes contains roughly 416 calories, with 9g protein, 89g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (36% of the Daily Value), iron (31% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 582mg per serving (25% 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 to freeze individually, then transfer to an airtight container. When ready to cook, thaw in the refrigerator and pan-fry as usual. This is a great way to prepare in advance.
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).