Maryland Style Crab Cakes
Maryland-style crab cakes feature fresh crabmeat blended with peppers, onion, and spices, then breaded and pan-fried to golden perfection. Perfect for seafood lovers and elegant gatherings.
Ingredients
- 1 lb. fresh crabmeat
- 1 small onion, diced ⓘ
- 2 red peppers, diced ⓘ
- 2 yellow peppers, diced ⓘ
- 1 tsp. Old Bay seasoning ⓘ
- 1 tsp. cayenne pepper ⓘ
- 2 Tbsp. cumin
- salt and pepper to taste ⓘ
- 2 c. plain bread crumbs ⓘ
- 1 egg yolk ⓘ
- 1 c. olive oil ⓘ
- 1/2 c. grain mustard
- 1/2 c. mayonnaise ⓘ
- 4 whole lemons ⓘ
- tartar sauce ⓘ
Instructions
- Carefully pick out all bones in the crabmeat and set aside.
- Saute the diced onion, red peppers, and yellow peppers until they are clear.
- Mix the crabmeat with grain mustard, mayonnaise, Old Bay seasoning, cayenne pepper, cumin, salt, and pepper.
- Add the egg yolk and 1 1/2 cups of plain bread crumbs to the mixture and combine well.
- Use a tablespoon to scoop out level portions of the mixture.
- Pat each portion into a 1/2 inch thick crab cake.
- Use remaining bread crumbs to bread the crab cakes.
- Saute the breaded crab cakes in 1/4 inch of olive oil until golden brown on both sides.
- Squeeze fresh lemon juice over the crab cakes, serve with tartar sauce, and enjoy!
Tips & Substitutions
For optimal flavor, use fresh lump crabmeat and ensure all shells are removed. If you prefer a spicier kick, adjust the cayenne pepper to your liking. You can substitute the bread crumbs with crushed crackers for a different texture. To add more depth, consider incorporating fresh herbs like parsley or cilantro. If you're short on time, pre-made crab cake mixes are a convenient alternative.
Serving Suggestions
Serve the crab cakes hot, drizzled with fresh lemon juice, alongside a dollop of tartar sauce for dipping. They pair beautifully with a side of Seafood And Avocado Salad or a crisp green salad. For a heartier meal, consider serving them with roasted vegetables or a light pasta dish. Enjoy with a chilled white wine for a refreshing complement.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the crab cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Style Crab Cakes contains roughly 1875 calories, with 31g protein, 79g carbohydrates, and 164g fat. It is an excellent source of iron (142% of the Daily Value), vitamin C (139% of the Daily Value), and protein (62% of the Daily Value). Note that it is relatively high in sodium, at 1513mg per serving (66% 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?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer-safe bag. They can be stored for up to 3 months. To cook, thaw in the refrigerator overnight and then sauté as directed.
What can I use instead of Old Bay seasoning?
If you don't have Old Bay seasoning, a mix of celery salt, paprika, and black pepper can be a good substitute. Alternatively, try using a shrimp or crab boil seasoning blend for a similar coastal flavor that works well in crab cakes.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, use gluten-free bread crumbs or crushed gluten-free crackers. You can also use almond flour or ground oats as a binding agent. Ensure that all other ingredients, including mayonnaise and mustard, are certified gluten-free.
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).