Classic Maryland-Style Crab Cakes Recipe

Ingredients

  • 1 pound of crab meat
  • 1/2 cup of plain breadcrumbs
  • 1/4 cup of mayonnaise
  • 2 green onions, finely chopped
  • 1 egg
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of Old Bay seasoning
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1 tablespoon of butter
  • Lemon wedges, for serving
  • Tarter sauce, for serving

Steps and instructions

  1. In a large bowl, mix together crab meat, breadcrumbs, mayonnaise, and chopped green onions.
  2. In a smaller bowl, whisk together the egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
  3. Pour the egg mixture over the crab mixture. Stir until the ingredients are well combined.
  4. Shape the mixture into 8 equal-sized patties.
  5. Heat the butter in a large non-stick skillet over medium heat.
  6. Add the crab cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
  7. Remove the crab cakes from the skillet and drain them on a paper towel-lined plate.
  8. Serve the crab cakes hot, with lemon wedges and tarter sauce on the side.

Tools for making

  • Large bowl - Use a large bowl to mix the crab meat, breadcrumbs, mayonnaise, and green onions.
  • Smaller bowl - Use a smaller bowl to whisk together the egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
  • Non-stick skillet - Heat the butter and cook the crab cakes in a non-stick skillet to ensure they don't stick to the pan.
  • Spatula - Use a spatula to flip the crab cakes while cooking.
  • Paper towels - Drain the cooked crab cakes on a paper towel-lined plate to remove excess oil.
  • Lemon wedges - Serve the crab cakes with lemon wedges for a citrusy flavor.
  • Tarter sauce - Serve the crab cakes with tartar sauce as a dipping sauce.

Recipe variations

  • Use panko breadcrumbs instead of plain breadcrumbs for a crunchier texture.
  • Replace the mayonnaise with Greek yogurt for a lighter version.
  • Add diced red bell pepper or jalapeno for some added color and spice.
  • Experiment with different herbs and spices such as parsley, cilantro, or cayenne pepper for varied flavors.
  • Try using a combination of crab meat and shrimp for a seafood medley.
  • Substitute the crab meat with cooked and shredded chicken for a different protein option.
  • Make it gluten-free by using gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
  • For a vegetarian or vegan option, replace the crab meat with mashed chickpeas or jackfruit.
  • Add grated Parmesan cheese or cheddar cheese to the mixture for a cheesy twist.
  • Experiment with different dipping sauces such as spicy aioli, sweet chili sauce, or mango salsa.

Recipe overview

Indulge in the delicious flavors of the sea with these homemade Crab Cakes. This recipe brings together the succulent taste of fresh crab meat with a delightful blend of savory ingredients to create a dish that's sure to impress your guests. You'll start by combining crab meat with breadcrumbs, mayonnaise, and chopped green onions, then season the mixture with a vibrant blend of Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Once everything is well-combined, you'll shape the mixture into patties and cook them to golden-brown perfection in a buttery skillet. The result? Crispy, flavorful crab cakes that are perfect for an appetizer or a main course. Serve them hot with a squeeze of lemon and a side of tarter sauce for a true seafood delight. This recipe makes 8 crab cakes, so it's perfect for sharing with family or friends. Enjoy!

Common questions

  1. Can I use canned crab meat instead of fresh crab meat? Yes, you can use canned crab meat as a substitute for fresh crab meat in this recipe. Make sure to drain the canned crab meat before using it.
  2. Can I make the crab cakes ahead of time? Yes, you can prepare the crab cakes ahead of time. After shaping the patties, place them on a baking sheet lined with parchment paper and refrigerate for up to 24 hours before cooking. Cook them just before serving for the best results.
  3. Can I freeze the crab cakes? Yes, you can freeze the crab cakes. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until firm. Transfer the frozen crab cakes to a sealed container or freezer bag and freeze for up to 3 months. Thaw them in the refrigerator before cooking.
  4. Can I bake the crab cakes instead of frying them? Yes, you can bake the crab cakes for a healthier alternative. Preheat the oven to 400°F (200°C). Place the crab cakes on a greased baking sheet and bake for about 12-15 minutes, flipping them halfway through, until they are golden brown and cooked through.
  5. Can I substitute the mayonnaise with something else? If you prefer not to use mayonnaise, you can substitute it with Greek yogurt or sour cream in equal amounts. This will give a slightly different flavor and texture to the crab cakes.

Serving dishes and utensils

  • Mixing bowl - A large bowl for mixing the ingredients together.
  • Whisk - Used to whisk together the egg mixture.
  • Skillet - A non-stick skillet for cooking the crab cakes.
  • Spatula - To flip and remove the crab cakes from the skillet.
  • Paper towels - For draining the cooked crab cakes.
  • Plate - To serve the crab cakes on.
  • Lemon Wedge Squeezer - Optional, for squeezing lemon juice over the crab cakes.

Origin stories

Crab cakes hail from the Chesapeake Bay area of the United States where crabs are abundant and seafood is a staple of the local cuisine. The first written record of crab cakes comes from a cookbook published in 1939 called "New York World's Fair Cook Book". However, the tradition of making crab cakes goes back much further, likely brought by English settlers who had a similar dish called "Crab Pudding". Nowadays, Maryland Crab Cakes are particularly well-renowned, with locals taking pride in their unique recipe that often includes a dash of their beloved Old Bay seasoning. Yet, despite their regional differences, one thing remains constant: the aim for each crab cake is to highlight, not overshadow, the flavor of the fresh crab meat. It's a culinary celebration of the region's bounty, a savory little morsel that tells the story of its birthplace with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.