Real Maryland Crab Cakes
Juicy Maryland crab cakes with tender lump crab meat, flavorful seasonings, and a crispy exterior, perfect for seafood lovers and elegant casual dining.
Ingredients
Instructions
- Pick shells out of crab meat.
- Toss bread crumbs gently into crab meat.
- Mix the beaten egg, mayonnaise, parsley, Worcestershire sauce, prepared mustard, and Old Bay seasoning into the crab meat mixture.
- Form the mixture into 6 cakes.
- Roll each cake into cracker crumbs.
- Refrigerate the crab cakes for 1 hour if desired.
- Deep fry the crab cakes at 350°F until golden brown, about 2 to 3 minutes.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. Ensure the crab meat is well-drained to avoid excess moisture. Instead of deep frying, consider baking the crab cakes at 375°F for about 20 minutes for a healthier option. Adding a squeeze of lemon juice can brighten the flavors. If you want a spicier kick, incorporate diced jalapeños into the mixture.
Serving Suggestions
Serve these crab cakes with a side of tangy remoulade or tartar sauce for dipping. Pair them with a fresh garden salad or coleslaw for a refreshing contrast. They also go well with corn on the cob or a light citrus vinaigrette. For a delightful dessert, consider following with Patricia'S Coconut Pie for a satisfying end to your meal.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in the oven at 350°F for about 10 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy. For longer storage, freeze uncooked crab cakes for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Real Maryland Crab Cakes contains roughly 402 calories, with 9g protein, 68g carbohydrates, and 12g fat. It is an excellent source of iron (39% of the Daily Value) and potassium (22% of the Daily Value), and a good source of protein and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 crab meat instead of fresh?
Yes, you can use canned crab meat, but ensure it's high quality and well-drained. Fresh crab meat typically offers better flavor and texture, but canned crab can be a convenient alternative. Just be cautious of any excess liquid, which can affect the mixture's consistency.
How can I make these crab cakes ahead of time?
You can prepare the crab cakes and refrigerate them uncoated for up to 24 hours before cooking. Alternatively, shape them and then freeze them on a baking sheet before transferring to a freezer bag. This way, you can fry them directly from frozen, adding a couple of extra minutes to the cooking time.
What do I do if my crab cakes fall apart while frying?
If your crab cakes are falling apart, it may be due to excess moisture or insufficient binding. Ensure the crab meat is well-drained and consider adding a bit more bread crumbs or another egg to help bind the mixture. Form the cakes gently but firmly to maintain their shape while frying.
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).