Maryland Crab Cake Recipe
This authentic Maryland crab cake recipe is absolutely PACKED with crab meat! It's made with very little filler so the crab flavor shines. Recipe includes a how-to video!
Servings 8 crab cakes
Calories 156kcal
Ingredients
- 1 lb (453 g) jumbo lump crab meat picked over, shells removed
- ½ cup (40 g) plain panko crumbs or crushed saltine crackers
- 6 Tablespoons (85g) mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay (or J.0. seasoning)
- 1 ½ teaspoons finely minced fresh parsley or 1 teaspoon dried
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 Tablespoons salted butter cut into 8 pieces (plus additional for greasing pan)
- Tartar sauce for serving, optional
Instructions
- Lightly grease a rimmed baking sheet with butter. Set aside.
- In a large mixing bowl, whisk together mayo, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper until well combined.6 Tablespoons mayonnaise, 1 large egg, 1 teaspoon yellow mustard, 1 teaspoon lemon juice, 1 teaspoon Old Bay, 1 ½ teaspoons finely minced fresh parsley, ¼ teaspoon table salt, ¼ teaspoon ground black pepper
- Add crab meat and panko crumbs. Use a spatula to gently work the crab meat and panko into the wet ingredients (try not to break up the lumps of the crab meat, you want them to stay intact as much as possible).1 lb jumbo lump crab meat, ½ cup plain panko crumbs
- Scoop crab meat by heaping ⅓ cup (about 3.15oz/90g per, I use my ice cream scoop) into a large scoop or measuring cup. I pack the meat into the scoop to help encourage it to keep its shape, then transfer to buttered baking sheet. If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet.
- Place a small piece of butter on the top center of each crab cake.1 Tablespoons salted butter
- Cover baking sheet tightly with plastic wrap and transfer to refrigerator to chill for at least 30 minutes and up to 24 hours before baking.
- To bake: Preheat oven to 450F (230C). Once oven is fully preheated, remove crab cakes from refrigerator and remove plastic wrap.
- Transfer to center rack of oven and bake for 8-10 minutes/until baked through. For a browned exterior, switch oven to broil for the last 2 minutes and broil on high heat for 2 minutes (I do not switch my oven rack).
Video
Notes
Crab meat
Look for fresh or frozen jumbo lump Maryland blue crab for best results (if frozen, thaw overnight in the refrigerator). Jumbo lump is my preference for best texture. Lump crab meat will work in a pinch and is less expensive. Do not use imitation crab meat.Panko
Plain panko or crushed saltine crackers will work well here. (Dried) breadcrumbs are not my preference but will work in a pinch.Making in advance
After forming the crab cakes they will keep for up to 24 hours in the refrigerator before baking. Keep tightly covered or in an airtight container so they do not dry out.Storing/reheating
Store in an airtight container in the refrigerator for no longer than 3 days after baking. They may also be frozen. To reheat, thaw overnight in the refrigerator (if frozen) then cover with foil and warm in a 350F (175C) oven until warmed through, usually about 10-15 minutes. Uncovering for the last few minutes will help crisp the exterior.Nutrition
Serving: 1crab cake | Calories: 156kcal | Carbohydrates: 3g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 667mg | Potassium: 137mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg