Maryland Style Crabcakes
Maryland style crabcakes feature tender lump crabmeat combined with flavorful seasonings, then baked to a golden brown, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Toast bread crumbs in a 200°F oven until dried out.
- Pick shells from crabmeat, then mix remaining ingredients together until smooth.
- Fold in crabmeat carefully to avoid breaking it up.
- Add bread crumbs gradually, starting with 3 cups, until a soft dough forms.
- Shape into patties and place under the broiler on both sides until lightly browned.
- Serve with tartar sauce or cocktail sauce.
Tips & Substitutions
For the best flavor, use fresh crabmeat and avoid overmixing to keep the lumps intact. If you don’t have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can serve as a substitute. Toasting the bread crumbs enhances their flavor and texture, ensuring a crispy crabcake. Consider adding finely chopped green onions or parsley for extra freshness.
Serving Suggestions
Serve Maryland Style Crabcakes with homemade tartar sauce or cocktail sauce for dipping. They pair beautifully with a crisp green salad or coleslaw, providing a refreshing contrast. For a heartier meal, consider serving alongside roasted vegetables or pairing with a side of Nanna Salad for a delightful summer feast.
Storage & Reheating
Store leftover crabcakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F until warmed through and crispy, about 10-15 minutes. Avoid microwaving as it can make them soggy. For longer storage, freeze uncooked patties, layered with parchment paper, for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Style Crabcakes contains roughly 489 calories, with 8g protein, 99g carbohydrates, and 8g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 556mg per serving (24% 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 use canned crabmeat instead of fresh?
Yes, you can use canned crabmeat if fresh isn't available. Just be sure to drain it well and pick through it for shells. Fresh crabmeat will yield the best texture and flavor, but canned can work in a pinch. Adjust seasonings as needed since canned crabmeat can be saltier.
How do I know when the crabcakes are done?
Crabcakes are done when they are golden brown on the outside and heated through in the center, typically taking about 4-5 minutes per side under the broiler. If you're unsure, use a food thermometer; they should reach an internal temperature of 145°F.
Can I make the crabcakes ahead of time?
Absolutely! You can prepare the mixture and form the patties, then refrigerate them for up to 24 hours before cooking. This allows the flavors to meld. Alternatively, freeze them uncooked for later use. Just remember to add a few extra minutes to the cooking time if cooking from frozen.
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).